Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 10½ oz Jasmine Rice; 1 tbsp Vegetable Oil; 3 tbsp Red Curry Paste; 1⅔ cups Coconut Milk; 1¼ lb Chicken Breast; 8 oz Bamboo Shoots; 2 Bell Peppers; 1 tbsp Fish Sauce; 1 tsp Palm Sugar; ½ oz Thai Basil

By Eatpace

Chicken, bamboo shoots and bell pepper simmer in a Thai red curry coconut sauce, finished with basil and served over jasmine rice. The curry cooks while the rice steams.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 727; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Thai red curry chicken with bell pepper, bamboo shoots and basil over jasmine rice.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Bring Jasmine Rice and part of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and leave covered.
Step 2. Meanwhile, heat Vegetable Oil in a large deep skillet over medium heat. Add Red Curry Paste and stir until fragrant, about 1 minute.
Step 3. Stir in Coconut Milk and the rest of the Water, scraping the pan. Bring to a gentle simmer over medium heat, about 3 minutes.
Step 4. Add Chicken Breast, Bamboo Shoots and Bell Pepper. Simmer gently, stirring occasionally, until the chicken has no pink inside and the pepper is tender-crisp, about 8 minutes.
Step 5. Stir in Fish Sauce and Palm Sugar until the sugar dissolves, about 1 minute. Turn off the heat and fold in Thai Basil.

Finish & serve

Step 6. Fluff the rice and divide among bowls. Spoon the chicken, vegetables and curry sauce over it.

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Tips

Good to know

Check the thickest chicken piece with an instant-read thermometer; it should reach 165°F.

Swap it

Use brown sugar in place of palm sugar if that is what you have.

Leftovers

Cool the rice and curry promptly in shallow containers, refrigerate for up to 3 days and reheat until steaming.

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