Thai Red Curry with Chicken

Ingredients

• 3 tbsp red curry paste
• 2 tbsp vegetable oil
• 400ml coconut milk
• 500g boneless chicken thighs, sliced
• 150ml chicken stock or water
• 1 red bell pepper, sliced
• 100g bamboo shoots, drained
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 small handful Thai basil leaves
• 1 red chili, sliced, for garnish
• Steamed jasmine rice, to serve

Before you cook

• Slice the chicken thighs into bite-sized strips.
• Slice the bell pepper and drain the bamboo shoots.
• Tear the kaffir lime leaves to release their oils.

Steps

1. Heat the oil in a wok or large pan over medium heat.
2. Add the red curry paste and fry for 1 minute, stirring, until fragrant.
3. Pour in a third of the coconut milk and stir until the paste dissolves into it.
4. Simmer for 2 minutes until the oil starts to separate and glisten on the surface.
5. Add the sliced chicken and stir to coat it in the curry base.
6. Cook the chicken for 4 minutes, turning occasionally, until it is no longer pink.
7. Pour in the remaining coconut milk and the stock.
8. Add the bell pepper, bamboo shoots and torn lime leaves.
9. Simmer uncovered for 10 minutes until the chicken is cooked through and the vegetables are tender.
10. Stir in the fish sauce and palm sugar.
11. Taste and adjust with more fish sauce for salt or sugar for sweetness.
12. Remove the pan from the heat and stir in the Thai basil leaves until just wilted.
13. Scatter the sliced chili over the top and serve hot over jasmine rice.