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Red Curry Chicken

Red Curry Chicken (Spicy, Sweet and Savory!)

The bamboo shoots add crunch, the bell peppers balance the spiciness with sweetness and the green beans brighten the dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: dinner, lunch, Main Course
Cuisine: Thailand
Ingredients Method

Ingredients
  

For The Curry
  • 600 g chicken thigh, diced small
  • 2 tbsp oil
  • 3 tbsp red curry paste
  • 1 stalk lemongrass, chopped
  • 1 cup bamboo shoots
  • 1 red bell pepper, thin stripes
  • 1 cup green beans
  • cup chicken stock
  • 400b ml coconut milk
  • 3 kaffir lime leaves
  • 1 cup basil leaves
For Garnish
  • Thinly sliced red chili (optional)
  • Extra basil leaves
  • Steamed rice

Method
 

  1. Warm the pan over medium heat. Stir curry paste and lemongrass until fragrant and slightly deepened in color.
  2. Add chicken in a single layer. Let it sit for a light golden edge-don’t fully cook.
  3. Toss in beans, bell peppers, and bamboo shoots. Stir in chicken stock, coconut milk, and lime leaves until the sauce turns sunset-orange.
  4. Keep at a low bubble for 8-10 minutes, stirring halfway. Adjust seasoning if needed.
  5. Turn off the heat and fold in basil so it wilts without losing its bright green.
  6. Spoon over rice with an even mix of meat, veggies, and sauce. Add fresh chili if you like heat.