Thai Red Curry with Chicken
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A fragrant, spicy coconut curry with chicken, bamboo shoots, and Thai basil.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 1 lb boneless chicken thighs, sliced
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
- 1 cup chicken stock or water
- 1 can (8 oz) sliced bamboo shoots, drained
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 4 makrut lime leaves, torn
- 1 cup Thai basil leaves
Steps
Step 1. Heat the thick cream from the top of the coconut milk in a pot over medium heat. Fry the curry paste for 2 minutes.
Step 2. Add the chicken and stir for 3 minutes. Pour in the rest of the coconut milk and the stock.
Step 3. Add the bamboo shoots, pepper, and lime leaves. Simmer for 10 to 12 minutes, until the chicken is cooked through (165°F).
Step 4. Stir in the fish sauce and sugar. Turn off the heat, add the basil, and serve with rice.
Where this recipe comes from
Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.