Thai red curry chicken
Thai red curry chicken✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️1 x 13.5 oz Can Full-Fat Coconut Milk▪️2 Tbsp Red Curry Paste, or more to taste (I recommend Mae Ploy brand)▪️1 Cup Chicken Stock▪️1 Tbsp Sugar▪️1 Tbsp Fish Sauce▪️1 x 8 oz Can Bamboo Shoots, drained (4 oz after draining)▪️1+1/2 Cups Green Beans (5 oz), cut into 1-inch pieces▪️1 lb Boneless Skinless Chicken Breast, very thinly sliced (see Tip below)▪️1 Red Bell Pepper, sliced into thin strips▪️1/2 Lime, juiced▪️1 Cup Fresh Thai Basil
Add about one-third of the coconut milk to a medium pot over medium heat. Cook for 3-5 mins, stirring occasionally, until it reduces and thickens.
Add 2 Tbsp red curry paste and cook for 1-2 mins, stirring constantly, until fragrant and well incorporated into the coconut milk.
Add the remaining coconut milk, chicken stock, sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer over medium-high heat. Taste and add more curry paste if desired. For the best flavor, fry any additional curry paste in a little neutral oil in a separate small pan until fragrant before whisking it into the sauce.
Add the bamboo shoots and green beans. Simmer for 1 min, then add the chicken. Simmer for 3-5 mins, stirring occasionally, until the chicken is cooked through.
Stir in the red bell pepper, then remove from the heat and stir in the lime juice and basil. Serve with jasmine rice and enjoy!
For extra-thin slices, place the chicken breast in the freezer for 30-40 mins before slicing.