Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs, cut into bite-sized pieces
- Red curry paste: 2-3 tablespoons (adjust to your spice preference)
- Coconut milk: 1 can (13.5 oz) full-fat
- Fish sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Bell pepper (red or yellow): 1, sliced
- Bamboo shoots: 1 can (8 oz), drained
- Fresh basil leaves: 1/2 cup, roughly chopped
Instructions
- Step 1: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil (vegetable or coconut) and stir-fry the chicken pieces until browned on all sides. Remove the chicken from the skillet and set aside.
- Step 2: Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the paste.
- Step 3: Pour in the coconut milk and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the fish sauce and brown sugar.
- Step 4: Return the chicken to the skillet. Add the sliced bell pepper and bamboo shoots. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 5: Stir in the fresh basil leaves just before serving. Serve hot over rice.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days, allowing the flavors to meld beautifully overnight.
- For best results, reheat the curry gently on the stovetop over medium-low heat, adding a splash of coconut milk or water if needed to loosen the sauce.
- Serve this luscious curry with fragrant jasmine rice and a sprinkle of chopped peanuts for added texture and flavor.
- To unlock maximum flavor, bloom the red curry paste in the hot skillet until incredibly fragrant before adding the coconut milk, intensifying the overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American