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Red Curry Chicken

Red Curry Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 tbsp neutral oil
  • 2 to 3 tbsp Thai red curry paste
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 to 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper (sliced)
  • 1 cup canned bamboo shoots (drained)
  • 1 handful Thai basil leaves (optional)
  • Lime wedges

Method
 

  1. Heat oil in a large skillet over medium-high. Scoop the thick coconut cream from the top of the can into the pan, add the curry paste, and stir 2-3 minutes until fragrant.
  2. Add the chicken and cook 3-4 minutes, stirring, until the outsides are no longer pink.
  3. Pour in the remaining coconut milk, fish sauce, and brown sugar. Stir in the bell pepper and bamboo shoots. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
  4. Off the heat, stir in basil if using. Ladle over steamed jasmine rice and serve with lime wedges.

Notes

Use only the thick coconut cream to fry the paste for the deepest flavor. If the curry seems thin, simmer uncovered a few more minutes. Leftovers taste even better the next day.