Home > Asian > Thai Red Chicken Curry

Thai Red Chicken Curry

Thai Red Chicken CurryInspired from Thai Smile

1 lb boneless chicken breast
10 oz can bamboo shoots, sliced
2 large carrots, julienned
1 red bell pepper, julienned
3 tbsp red curry paste (Mae Ploy or Maesri brands)
2 cups coconut milk (Chaokoh brand)
1/2 cup Thai sweet basil leaves, torn
2 tbsp fish sauce (Golden Boy, Tra Chang, or Squid brands)
1 1/2 tsp brown sugar
Thai sweet basil leaves for garnish

Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots, carrots, and bell pepper. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. Serve over steamed rice.

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Categories: Asian
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