Quick and Easy Thai Red Chicken Curry
If you want a tasty, authentic Thai curry in the shortest possible amount of time, this is it. Using bamboo shoots means there's no need to chop vegetables, and chicken breast cooks in less than 2 minutes!
Ingredients
- ½ lbboneless skinless chicken breast or thighs (1 cm strips)
- 2 tspfish sauce
- 2 tbspcoconut oil (or neutral oil)
- 2 tbspred curry paste (see note)
- ¾ cupcoconut milk
- ½ cupchicken stock (unsalted or low sodium)
- 1 tbsppalm sugar, finely chopped (or light brown sugar)
- 4 ½ ozbamboo shoots strips (about ½ can) (rinsed well and drained)
- 3makrut lime leaves (optional)
- 1 tspfish sauce (or to taste)
- ½ cupthai basil leaves
- jasmine rice (for serving)
- note: because this is a recipe that i developed for my curry paste review, the video tutorial is actually in the middle of the review video! also note that this recipe has been slightly modified from the video since it doesn't need to be done in two parts.
Directions
- 1
Mix the chicken with 2 teaspoons (10 ml) of the fish sauce and set aside.
- 2
In a small pot over medium heat add the coconut oil and curry paste. Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot.
- 3
Add the coconut milk, chicken stock, palm sugar, and bamboo shoots and stir to mix. Grab the makrut lime leaves and twist them to bruise, then tear into chunks and add them to the pot. Simmer the curry for 5 minutes.
- 4
Add the marinated chicken and once the sauce comes back to a simmer, cook for another 1-2 minutes - just until the chicken is cooked through. (Thin pieces of chicken breast do not take long to cook at all, so be sure to check early and don't overcook them!)
- 5
Turn off the heat and stir in Thai basil. Taste the sauce and add more fish sauce as needed. How much fish sauce you need will depend on the brand of curry paste you use, so it's important to taste before adding. Serve with jasmine rice!