Thai Red Chicken Curry
Contains statutory allergens: Shellfish, Fish
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Ingredients (10)
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Instructions (6)
Rinse jasmine rice thoroughly under cold water. Cook in a covered pot with water according to package instructions until tender and fluffy.
Cut the chicken fillets into bite-sized pieces. Slice the red bell pepper into thin strips and drain the bamboo shoots.
Heat rapeseed oil in a deep skillet or wok over medium heat. Add red curry paste and fry for about 1 minute until fragrant and aromatic.
Pour in coconut milk and stir well to dissolve the curry paste. Bring to a simmer, then add the chicken pieces. Simmer gently for 6 to 8 minutes.
Add sliced bell pepper and bamboo shoots. Simmer for another 3 to 4 minutes until vegetables are crisp-tender.
Season the curry with fish sauce, brown sugar, and freshly squeezed lime juice. Adjust to balance spicy, salty, and sour flavors. Serve hot with steamed jasmine rice.
