Quick & Easy Thai Red Chicken Curry

hot-thai-kitchen.com

AmieeWG

I am a Holistic Nutritionist and Psychotherapist in Canada.

½ lb boneless skinless chicken breast or thighs, 1 cm strips

2 teaspoon fish sauce

2 tablespoon coconut oil, or neutral oil

2 to 3 tablespoon red curry paste, see note

¾ cup coconut milk

½ cup chicken stock, unsalted or low sodium

1 tablespoon palm sugar, finely chopped, or light brown sugar

4.5 oz bamboo shoots strips (about ½ can), rinsed well and drained

3 makrut lime leaves, optional

1 teaspoon fish sauce, or to taste

½ cup Thai basil leaves

Jasmine rice, for serving

note: Note: Because this is a recipe that I developed for my curry paste review, the video tutorial is actually in the middle of the review video! Also note that this recipe has been slightly modified from the video since it doesn't need to be done in two parts.

Directions at hot-thai-kitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer