Thai Red Curry
Ingredients
-
1
tablespoon
oil
-
1 ½
tablespoons
red curry paste
-
8
oz
boneless and skinless chicken breast, cut into cubes
-
80
ml
coconut cream
-
¾
cup
water
-
½
cup
sliced bamboo shoots
-
1-2
pieces
Thai chilies, lightly pounded (optional)
-
1
piece
red chili, cut into strips
-
¼
cup
Thai basil leaves, packed
-
½
tablespoon
fish sauce
-
1
tablespoon
sugar or Thai palm sugar
Instructions
- Heat oil in a small pot and sauté the red curry paste until aromatic.
- Add chicken to the pot and stir well to coat with the curry paste.
- Lower the heat, then add coconut cream, water, and bamboo shoots; bring to a boil.
- Add red chilies and stir to combine.
- Add fish sauce and sugar, stir for about 10 seconds, then turn off the heat and add basil leaves.
- Serve immediately with steamed jasmine rice.
Nutrition Facts (estimated)
Servings
3
Calories
186
Total fat
9g
Total carbohydrates
8g
Total protein
17g
Sodium
352mg
Cholesterol
48mg
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