Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots Recipe

Name: Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 red onion, thinly sliced; 2 tablespoons store-bought red curry paste; One 13 1/2-ounce can coconut milk, well shaken; 8 ounces boneless skinless chicken breasts, thinly sliced; 1 large red bell pepper, cored and chopped into 1-inch pieces; One 8-ounce can bamboo shoots, rinsed and drained; 2 tablespoons fish sauce; 1 tablespoon freshly squeezed lime juice; Lime wedges, for serving

Servings: persons

1 tablespoon vegetable oil
1/2 red onion, thinly sliced
2 tablespoons store-bought red curry paste
One 13 1/2-ounce can coconut milk, well shaken
8 ounces boneless skinless chicken breasts, thinly sliced
1 large red bell pepper, cored and chopped into 1-inch pieces
One 8-ounce can bamboo shoots, rinsed and drained
2 tablespoons fish sauce
1 tablespoon freshly squeezed lime juice
Lime wedges, for serving

1
Heat the oil in a large skillet over moderately high heat.
2
Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.
3
Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved.
4
Add the rest of the coconut milk and bring to a simmer.
5
Add the chicken, bell pepper and bamboo shoots and simmer, stirring occasionally, until the chicken is tender and cooked through, about 10 minutes.
6
Stir in the fish sauce and lime juice.
7
Serve with rice and lime wedges on the side.

141

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 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 red onion, thinly sliced, 2 tablespoons store-bought red curry paste, One 13 1/2-ounce can coconut milk, well shaken, and more.

Yes, Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots 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.

Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots

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