Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs, cut into bite-sized pieces
- Red curry paste: 4 tablespoons
- Coconut milk: 1 can (13.5 oz) full-fat
- Fish sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Bell pepper (red or yellow): 1 medium, sliced
- Bamboo shoots: 1 can (8 oz), drained
- Fresh Thai basil: 1/2 cup, roughly chopped
Instructions
- Step 1: Heat a large skillet or pot over medium-high heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This releases the oils and flavors of the paste.
- Step 2: Add the coconut milk to the skillet and stir well to combine with the curry paste. Bring to a simmer.
- Step 3: Add the chicken pieces to the simmering curry. Cook until the chicken is cooked through, about 8-10 minutes.
- Step 4: Stir in the fish sauce and brown sugar. Add the sliced bell pepper and bamboo shoots. Cook for another 3-5 minutes, or until the bell pepper is tender-crisp.
- Step 5: Remove from heat and stir in the fresh Thai basil.
- Step 6: Serve hot over rice. Garnish with extra basil leaves, if desired.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the curry over low heat on the stovetop, adding a splash of coconut milk or water if needed to loosen the sauce.
- Serve this luscious curry over jasmine rice with a sprinkle of chopped peanuts for added texture and flavor.
- For a richer flavor, bloom the red curry paste in coconut oil before adding the coconut milk – this intensifies the aromatics!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American