Ingredients for Chicken In Red Curry With Bamboo Shoots
- Boneless Chicken
- 2-3 tablespoons red curry paste
- Unsweetened Coconut Milk
- 1/4 cup fresh sweet basil leaves
- 2-3 kaffir lime leaves (or 1 teaspoon lime zest)
- Hot Red Chili Pepper
- 1 medium zucchini, diced
- 1 tablespoon fish sauce
- 1/2 cup water
- 1 (8 ounce) can bamboo shoots (drained)
- Palm Sugar
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How to Make Chicken In Red Curry With Bamboo Shoots
- Heat 1 (13.5 ounce) can of coconut milk in a large pan over medium heat until simmering.
- Stir in 2-3 tablespoons of red curry paste (adjust to your spice preference).
- Add 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Reduce heat to low and simmer until cooked through, about 5-7 minutes.
- Pour in the remaining coconut milk (1 (13.5 ounce) can), 1/2 cup water, 1 (8 ounce) can bamboo shoots (drained), 1 tablespoon brown sugar, and 1 tablespoon fish sauce. Bring to a gentle boil.
- Add 1 medium zucchini, diced, 2-3 kaffir lime leaves (or 1 teaspoon lime zest), and 1-2 Thai chilies, thinly sliced (optional).
- Simmer for 5-7 minutes, or until zucchini is tender-crisp.
- Garnish with 1/4 cup fresh sweet basil leaves before serving.
- Serve hot over jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
9g
Fat
64g
Carbs
1g
