Thai Red Chicken Curry

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Thai Red Chicken Curry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
4 boneless, skinless Chicken breasts (halves)
salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps Oil
2 cloves garlic cloves (peeled and minced)
2 Tbsps red Curry paste
cup Coconut milk
1 cup chicken stock
1 ¼ cups Bamboo shoots drained (3 ounces each)
2 red chili peppers (rinsed and sliced on the diagonal)
½ Tbsp Palm sugar
2 tsps Fish sauce
1 handful fresh Basil (for garnish)
2 cups cooked Rice (to serve)

Preparation steps

1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces. Season with salt and pepper.
2.
Heat the oil in a large skillet or pot. Add garlic and red curry paste and saute for 1 minute or until fragrant. Add the chicken; stir frequently, until brown on all sides and cooked through, about 5 to 6 minutes.
3.
Add the coconut milk, chicken stock, bamboo shoots, sliced chili pepper and bring the curry to a boil; reduce heat and simmer for about 5 minutes. Add the sugar and fish sauce, and let boil for 1 to 2 minutes longer.
4.
Ladle into bowls, and garnish with basil leaves. Serve immediately with rice.

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