Thai Chicken Curry
Ingredients
-
1
tablespoon
vegetable oil
-
1 1/4
pounds
boneless skinless chicken thighs, cut into bite-sized pieces
-
to taste
salt and pepper
-
½
cup
onion, thinly sliced
-
2
teaspoons
garlic, minced
-
2
teaspoons
ginger, minced
-
1
medium
red bell pepper, seeded, cored, and cut into strips
-
3
medium
carrots, peeled and thinly sliced
-
3
tablespoons
Thai red curry paste
-
14
ounces
full-fat coconut milk
-
1 ½
teaspoons
brown sugar
-
½
cup
bamboo shoots
-
¾
cup
canned baby corn, halved
-
1
tablespoon
soy sauce
-
2
teaspoons
lime juice
-
1
cup
fresh basil leaves (Thai basil if available)
-
for serving
steamed rice
Instructions
- Heat the vegetable oil in a large pan over medium-high heat.
- Add the chicken to the pan in a single layer, season with salt and pepper, and cook until golden brown.
- Add the onion and cook until softened, then add garlic and ginger and cook briefly.
- Add the carrots and bell peppers, cooking until softened, seasoning with salt and pepper.
- Stir in the curry paste and cook for a minute.
- Pour in the coconut milk, add brown sugar, and bring to a simmer.
- Add bamboo shoots and baby corn, cooking for an additional 5 minutes.
- Remove from heat and stir in soy sauce, lime juice, and basil leaves.
- Serve immediately over steamed rice, garnished with additional basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
456
Total fat
31g
Total carbohydrates
15g
Total protein
31g
Sodium
427mg
Cholesterol
135mg
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