Name: THAI COCONUT CHICKEN WITH RED CURRY recipe by Bulbul Majumder at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 Tbsp Thai red curry paste (preferably Maesri or Mae Ploy brand); 1 14-oz can regular-fat coconut milk; 1 lb boneless chicken breasts or thighs, sliced into thin bite-size pieces; 1/4 cup chicken stock; 2 tbsp fish sauce; 2 tsp Brown sugar; 1 tbsp lime/lemon juice; 1 cup red and green bell pepper, cubed; 1 cup carrots, sliced; 1/2 cup sliced canned bamboo shoots; 4 lime leaves, slightly bruised; 12 Thai basil leaves

ABOUT THAI COCONUT CHICKEN WITH RED CURRY RECIPE

This is so delightful and makes a perfect meal if paired with steamed white rice. This can be accomplished with a blink of an eye , it can be a simple weeknights dinner.

Ingredients Serving: 4

3 Tbsp Thai red curry paste (preferably Maesri or Mae Ploy brand)
1 14-oz can regular-fat coconut milk
1 lb boneless chicken breasts or thighs, sliced into thin bite-size pieces
1/4 cup chicken stock
2 tbsp fish sauce
2 tsp Brown sugar
1 tbsp lime/lemon juice
1 cup red and green bell pepper, cubed
1 cup carrots, sliced
1/2 cup sliced canned bamboo shoots
4 lime leaves, slightly bruised
12 Thai basil leaves

Instructions

All the ingredients are ready to be loaded in the recipe.
In a heavy bottomed vessel, stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
Stir in chicken, remaining coconut milk, and chicken Stock.
Cover the vessel and cook for 5-8 minutes.
Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.Cook until vegetables are crisp-tender, 3 to 5 minutes.
Taste and adjust with more fish sauce, brown sugar or lime juice. Stir in the Thai basil leaves.
Serve this smoking hot curry with steamed Rice.