Recipe Instructions:
Ingredients:
• 1 lb chicken breast or thighs, sliced
• 1 can (14 oz) coconut milk
• 2-3 tablespoons red curry paste (adjust to taste)
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup bamboo shoots (canned or fresh)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• Thai basil leaves, for garnish
• Cooked jasmine rice, for serving
Instructions:
o In a large skillet or pot, heat some oil over medium heat. Add red curry paste and cook for 1-2 minutes until fragrant.
o Add sliced chicken and cook until no longer pink, about 5-7 minutes.
o Pour in coconut milk and stir well. Add sliced red bell pepper, onion, and bamboo shoots. Bring to a simmer.
o Stir in fish sauce and palm sugar. Reduce the heat to low and let the curry simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
o Taste and adjust seasoning if needed. Serve hot over cooked jasmine rice. Garnish with Thai basil leaves.
