Pad Ped (Thai Red Curry Stir-Fry)

Ingredients

• •3 tablespoons red curry paste
• •1 pound chicken breast, sliced thin
• •1 can (13.5 oz) coconut milk
• •2 tablespoons gluten-free fish sauce
• •1 tablespoon palm sugar or brown sugar
• •1 red bell pepper, sliced
• •1 cup fresh basil leaves
• •2 cloves garlic, minced
• •2 tablespoons vegetable oil
• •1 cup bamboo shoots, sliced
• •2 Thai bird's eye chilies, sliced

Directions

1. 1Heat oil in a large wok or skillet over medium-high heat and fry the red curry paste and minced garlic for 1-2 minutes until fragrant.
2. 2Add the sliced chicken and stir-fry for 3-4 minutes until lightly cooked.
3. 3Pour in the coconut milk and stir well to combine with the curry paste.
4. 4Add fish sauce and palm sugar, stirring until the sugar dissolves.
5. 5Add the bell pepper and bamboo shoots, simmering for 5-7 minutes until chicken is cooked through and vegetables are tender-crisp.
6. 6Stir in fresh basil leaves and sliced chilies, cooking for 1 minute more.
7. 7Taste and adjust seasonings with more fish sauce or sugar as needed.
8. 8Serve hot over steamed jasmine rice.

💡 Fry the red curry paste in oil before adding coconut milk for pad ped; this releases its aromatics and prevents the finished stir-fry from tasting diluted.

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