Red Curry With Chicken Recipe

Name: Red Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coconut milk; 3 tablespoons red curry paste; 1 lb boneless chicken breast, washed and cut into bite sized strips; 1 (6 ounce) can bamboo shoots, thinly sliced; 1 ½ teaspoons palm sugar; 2 tablespoons fish sauce; ¼ teaspoon sea salt; kaffir lime leaf; ½ cup thai sweet basil, torn; 2 fresh red chili, sliced diagonally; thai sweet basil, for garnish

Servings: persons

2 cups coconut milk
3 tablespoons red curry paste
1 lb boneless chicken breast, washed and cut into bite sized strips
1 (6 ounce) can bamboo shoots, thinly sliced
1 ½ teaspoons palm sugar
2 tablespoons fish sauce
¼ teaspoon sea salt
kaffir lime leaf
½ cup thai sweet basil, torn
2 fresh red chili, sliced diagonally
thai sweet basil, for garnish

1
In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly.
2
Add in the curry paste, stirring until the red oil rises to the surface.
3
Add the chicken and saute until its cooked through.
4
Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil.
5
Sprinkle with lime leaves, sweet basil leaves and chilies.
6
Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups coconut milk, 3 tablespoons red curry paste, 1 lb boneless chicken breast, washed and cut into bite sized strips, 1 (6 ounce) can bamboo shoots, thinly sliced, and more.

Yes, Red Curry With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry With Chicken

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