Spicy Thai Red Curry

By Culiora

An aromatic and fiery Thai red curry with tender vegetables and coconut milk, bursting with Southeast Asian flavours.

• Servings: 3
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 3 tbsp Red curry paste
• 400 ml Coconut milk
• 300 g Chicken breast, sliced
• 100 g Bamboo shoots
• 1 Red bell pepper, sliced
• 20 g Thai basil leaves
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 4 Kaffir lime leaves
• 1 tbsp Vegetable oil
• 300 g Jasmine rice, cooked

Instructions

1. Heat vegetable oil in a wok or large pan over medium-high heat. Add red curry paste and fry for 1 minute until fragrant.
2. Pour in half the coconut milk and stir well. Let it simmer for 2 minutes until the oil separates slightly.
3. Add sliced chicken breast and cook for 5 minutes, stirring occasionally, until nearly cooked through.
4. Pour in the remaining coconut milk, bamboo shoots, sliced bell pepper, and kaffir lime leaves. Simmer for 8 minutes.
5. Season with fish sauce and brown sugar. Stir in Thai basil leaves until just wilted.
6. Serve hot over steamed jasmine rice. Garnish with extra basil and a drizzle of coconut milk.