Ingredients
- Chicken thighs, boneless, skinless, cut into 1-inch pieces: 1.5 lbs
- Red curry paste: 4 tablespoons
- Coconut milk, full-fat: 1 can (13.5 oz)
- Fish sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Bell pepper, sliced (any color): 1 medium
- Bamboo shoots, sliced: 1 can (8 oz), drained
- Fresh basil leaves: 1/4 cup, roughly chopped
Instructions
- Step 1: Heat a large skillet or wok over medium-high heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant. This will release the aromas of the spices.
- Step 2: Add the coconut milk to the skillet, stirring to combine with the curry paste. Bring to a simmer.
- Step 3: Add the chicken pieces to the simmering sauce. Stir to coat the chicken evenly with the curry sauce. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Step 4: Stir in the fish sauce and brown sugar. Add the sliced bell pepper and bamboo shoots. Simmer for another 5 minutes, or until the bell pepper is slightly softened but still crisp-tender.
- Step 5: Remove from heat and stir in the fresh basil leaves. Serve hot over cooked rice. Garnish with extra basil leaves, if desired.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days, but it's best the next day!
- Reheat gently on the stovetop over low heat, adding a splash of coconut milk or water if needed to prevent sticking.
- Serve this curry with fluffy jasmine rice to soak up all that delicious sauce, and a side of roti bread for dipping!
- For a deeper, more complex flavor, bloom the red curry paste in coconut oil or ghee before adding the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American