Spicy Thai Red Curry with Chicken

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30g) red curry paste 2 tablespoons (30g) red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 pound (450g) boneless, skinless chicken breasts, thinly sliced 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1/2 cup (15g) Thai basil leaves 1/2 cup (15g) Thai basil leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the red curry paste to the pan and stir-fry for a minute to release its flavors.
3. 3.
   Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
4. 4.
   Add the sliced chicken breasts to the pan and cook until they are no longer pink in the center.
5. 5.
   Stir in the sliced bell peppers, bamboo shoots, fish sauce, soy sauce, lime juice, and brown sugar. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Taste the curry and adjust the seasoning with salt if needed.
7. 7.
   Remove the pan from heat and stir in the Thai basil leaves.
8. 8.
   Serve the Spicy Thai Red Curry with steamed jasmine rice or noodles.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, slice the chicken breasts thinly against the grain.
• Thai basil leaves — Add the Thai basil leaves at the end of cooking to preserve their fresh aroma and flavor.

Tips & Tricks

• For a spicier curry, increase the amount of red curry paste.
• Customize the vegetables according to your preference. You can add mushrooms, baby corn, or snow peas.
• If you prefer a thicker curry, simmer it for a longer time to reduce the liquid.
• Adjust the sweetness and tanginess of the curry by adding more or less brown sugar and lime juice.
• Garnish the curry with fresh cilantro and sliced red chili for an extra pop of color and flavor.

Serving advice

Serve the Spicy Thai Red Curry with steamed jasmine rice or noodles for a complete and satisfying meal. Top it with fresh Thai basil leaves and sliced red chili for an added burst of freshness and heat.

Presentation advice

Present the Spicy Thai Red Curry in a vibrant bowl, allowing the rich red color of the curry to shine through. Garnish it with a sprig of Thai basil and a lime wedge for an appealing and inviting presentation.