Thai Red Curry with Chicken

Ingredients

• •3 tablespoons red curry paste
• •1 can (14 oz) coconut milk
• •1.5 pounds chicken breast, cut into bite-sized pieces
• •2 cups bell peppers, sliced
• •1 cup bamboo shoots
• •2 tablespoons gluten-free fish sauce
• •1 tablespoon brown sugar
• •3 cloves garlic, minced
• •1 onion, sliced
• •1/4 cup fresh basil leaves
• •2 tablespoons vegetable oil

Directions

1. 1Heat oil in a large pan over medium-high heat and sauté garlic and onion until fragrant, about 2 minutes.
2. 2Add red curry paste and stir constantly for 1 minute to release the flavors.
3. 3Pour in coconut milk and bring to a simmer, stirring well to combine with the paste.
4. 4Add chicken pieces and cook for 8-10 minutes until cooked through.
5. 5Stir in bell peppers, bamboo shoots, fish sauce, and brown sugar.
6. 6Simmer for 5-7 minutes until vegetables are tender and flavors are melded.
7. 7Remove from heat and garnish with fresh basil leaves before serving over rice.

💡 If this red curry includes more paste than your usual version, add coconut milk gradually and taste before deciding the final heat and salt balance.

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