Red Curry Chicken
Coconut-rich red curry with chicken, bamboo shoots, Thai basil, and a hint of palm sugar.
- prep 10 min
- cook 25 min
- total 35 min
- serves 4
- intermediate
- Thailand
Ingredients
- 600 g chicken thighs
- 4 tbsp red curry paste
- 600 ml coconut milk
- 200 g bamboo shoots
- 30 g thai basil
- 6 kaffir lime leaves
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 2 red chili
- 400 g jasmine rice
Steps
- Simmer the thick top-layer of coconut cream until oil separates.
- Fry the curry paste in the cream until deeply fragrant.
- Add the chicken and brown the edges.
- Pour in the remaining coconut milk.
- Simmer 15 minutes, then add bamboo shoots and lime leaves.
- Season with fish sauce and palm sugar.
- Stir in basil off heat.
- Serve with rice.
≈ 520 kcal · 30 g protein · 52 g carbs · 22 g fat — per serving, estimate