Thai Chicken Curry
Ingredients
-
1
tablespoon
oil
-
1½
tablespoons
red curry paste
-
8
oz
boneless and skinless chicken breast, cut into strips
-
80
ml
coconut milk
-
¼
cup
water
-
3
oz
canned bamboo shoots
-
½
small
red bell pepper, cut into strips
-
2
teaspoons
palm sugar
-
¼
teaspoon
fish sauce
Instructions
- Heat oil in a small pot and sauté the red curry paste until aromatic.
- Add the chicken and mix well with the curry paste.
- Pour in the coconut milk, water, bamboo shoots, and red bell pepper, then bring to a boil for about 5 minutes.
- Stir in the fish sauce and palm sugar, and let it boil for another minute.
- Serve immediately with steamed jasmine rice.
Nutrition Facts (estimated)
Servings
4
Calories
155
Total fat
9g
Total carbohydrates
4g
Total protein
13g
Sodium
104mg
Cholesterol
36mg
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