Easy 45 Mins Thai Red Curry Recipe

Prepare all your ingredients: Slice the chicken breast into bite-sized pieces. Chop the shallots and garlic. Slice the bell peppers and yellow onions. If using chicken bouillon, dissolve it in the 2 cups of water or 1 cup of chicken broth.

In a large pot or Dutch oven, heat a tablespoon of oil (not listed but implied for sautéing) over medium heat. Add the chopped shallots and garlic and sauté for 2-3 minutes until fragrant and softened.

Add the red curry paste to the pot. Stir constantly for 1-2 minutes, allowing the paste to 'bloom' and release its aromas.

Pour in the coconut milk, water (with bouillon dissolved or broth), fish sauce, and add the kaffir lime leaves and palm sugar. Stir well until the palm sugar is fully dissolved.

Bring the curry to a gentle simmer. Add the thinly sliced chicken, yellow onions, red bell peppers, and green bell peppers. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

Stir in the drained bamboo shoots and continue to simmer for another 2-3 minutes to heat them through.

Remove the pot from the heat. Stir in the fresh Thai basil leaves. Taste and adjust seasoning if necessary, adding more fish sauce for saltiness or sugar for sweetness.

Serve hot with steamed jasmine rice.