Ingredients for Bangkok Chicken Curry
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1 cup Brown Rice
- 4 cloves Garlic
- 1 large Bell Pepper
- Green Bell Pepper
- 1 medium Onion
- ½ cup Fresh Basil Leaves
- 3 tablespoons Thai Red Curry Paste
- 2 tablespoons Fish Sauce
- 1 cup Bamboo Shoots
- 1 (13.5 ounce) can Full-Fat Coconut Milk
- 2 tablespoons Vegetable Oil
- Chilies
- 1 tablespoon Sriracha (or to taste)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 4 cups Water
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How to Make Bangkok Chicken Curry
- Cook Rice: Bring 4 cups of water to a boil in a large pot. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for 40 minutes, or until tender. Drain and set aside.
- Prep Ingredients: While rice cooks, prepare all vegetables. Chop 1 large bell pepper into 1-inch pieces, 1 medium onion into half-moons, 1 cup bamboo shoots into 1-inch pieces, and 4 cloves garlic, finely minced.
- Heat Wok: Heat a wok or large skillet over high heat until it begins to smoke slightly. Add 2 tablespoons of vegetable oil.
- Cook Chicken: Add 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces) to the wok. Stir-fry constantly for 5-7 minutes, until browned and cooked through.
- Add Aromatics: Add 3 tablespoons of Thai red curry paste and stir constantly for 1 minute until fragrant. Add minced garlic, 1 tablespoon sriracha (or to taste), and 2 tablespoons fish sauce. Stir to combine.
- Add Vegetables: Add the bell peppers and stir-fry for 1 minute. Add the onions and cook until softened but still slightly crisp (about 3-5 minutes).
- Finish Curry: Stir in the bamboo shoots, 1 teaspoon salt, and ½ teaspoon black pepper. Add 1 (13.5 ounce) can of full-fat coconut milk and bring to a simmer.
- Garnish & Serve: Reduce heat to low, stir in ½ cup fresh basil leaves, and simmer for 2 minutes. Serve hot over cooked brown rice.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
43g
Fat
8g
Carbs
21g
