How to Make Thai Red Chicken Curry
This is a great meal for work nights when you just don't have the energy to make anything fancy. This recipe serves six.
Things You'll Need
- 2 cans unsweetened coconut milk
- 2 lbs. skinless, boneless chicken breast
- 2 tbsp. Thai red curry paste
- 1 large lime-zest only, finely chopped
- 2 cans bamboo shoots-drained and cut into thin strips
- 6 tbsp. brown sugar
- 4 tbsp. fish sauce
- 2 c. loosely packed fresh basil, cut into thin strips
- Groceries
- Spatulas
- Woks
Instructions
-
Scrape the thick cream from the tops of the cans of coconut milk and heat it in a wok or large skillet on medium-high. Mix in the curry paste and cook, stirring, for 2 minutes.
-
Place the chicken in the wok and cook it until no pink shows. Add the remaining coconut milk and cook for another minute.
-
Add the lime zest and bamboo shoots and cook for 2 minutes. Add the fish sauce and sugar, cover and simmer for a few minutes.
-
Remove the wok from the heat and add the basil. Toss to incorporate the basil and serve over sticky rice.
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