Thai red curry with chicken

Name: Thai red curry with chicken
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp coconut oil, or butter, or other preferred oil; 4 tbsp red curry paste; 1 tbsp minced garlic; 2 tbsp minced fresh ginger, or 1 tsp ground ginger; 3 medium chicken breasts, diced; 2 can coconut milk; 1 tsp chicken bouillon + 1 cup water, or 1 cup chicken broth; 1/2 each green, red, yellow, orange bell peppers, cut into strips; 1/2 onion, cut into strips; 1 can bamboo shoots (8 oz); 1 optional: any other vegetables you would like to add, i.e. eggplant, squash, snap peas, tomatoes, potatoes, etc.; 1 bay leaf; 1 lime, juiced and zested; 3 tbsp fish sauce; 3 tbsp soy sauce; 1/4 cup Palm, coconut, or brown sugar (ordered in preference); 1 tsp molasses (if using white sugar); 1/4 cup fresh Thai basil leaves, roughly chopped

brittany.griffeth @cook_3145061

Orem, Utah

Thai red curry with chicken

brittany.griffeth @cook_3145061

Saved

Ingredients

30 mins

6 servings

2 tbspcoconut oil, or butter, or other preferred oil
4 tbspred curry paste
1 tbspminced garlic
2 tbspminced fresh ginger, or 1 tsp ground ginger
3 mediumchicken breasts, diced
2 cancoconut milk
1 tspchicken bouillon + 1 cup water, or 1 cup chicken broth
1/2 eachgreen, red, yellow, orange bell peppers, cut into strips
1/2onion, cut into strips
1 canbamboo shoots (8 oz)
1optional: any other vegetables you would like to add, i.e. eggplant, squash, snap peas, tomatoes, potatoes, etc.
1bay leaf
1lime, juiced and zested
3 tbspfish sauce
3 tbspsoy sauce
1/4 cupPalm, coconut, or brown sugar (ordered in preference)
1 tspmolasses (if using white sugar)
1/4 cupfresh Thai basil leaves, roughly chopped

Saved

Steps

30 mins

1

Heat oil in large pot until shimmering; fry curry paste (start with 3 T, add more later for more flavor/spice if desired) for a minute or two until fragrant
2

Add minced garlic to paste; fry 30 seconds
3

Add minced (or ground) ginger and fry 30 more seconds
4

Spoon about a quarter cup of thick coconut cream from top of one of the cans to the paste mixture; heat for about a minute
5

Salt and pepper diced chicken, and add to paste and cream mixture; cook on med high heat until outside of chicken is browned/cooked, but pieces are not cooked all the way through
6

Add the rest of both cans coconut milk, chicken bouillon and water/broth, and all the veggies (peppers, onion, bamboo shoots, anything else you would like to add)
7

Add the rest of the seasoning ingredients (bay leaf, lime juice and zest, fish sauce, soy sauce, sweetener), except Thai basil if using. Let sauce warm through and taste. Adjust according to preference
8

Add sweetener to sweeten, fish sauce and/or soy sauce if bland (do not add regular salt, or it will just be 'salty bland'), lime juice if too salty, curry paste if too 'coconuty' or if you want more kick
9

Once it tastes right to you, bring to a boil, then turn heat to med low and simmer till chicken is fully cooked, veggies are tender-crisp, and flavors have melded together, about 10 minutes (check sooner to avoid the chance of mushy vegetables)
10

If using, add Thai basil and let simmer another couple minutes. Serve hot over rice, or rice noodles, or enjoy as a soup (add chicken broth to desired consistency if you think it's too creamy)