Thai Red Curry Chicken

Ingredients

• 500g Chicken breast or thigh (thinly sliced)

• 400ml Full-fat coconut milk (1 can)

• 2-3 tbsp Thai Red Curry Paste (Maesri or Mae Ploy brands are highly recommended)

• Vegetables: 1 red bell pepper (sliced), 100g bamboo shoots, and 100g green beans or baby corn.

• Aromatics: 3 Kaffir lime leaves (torn), 1 cup fresh Thai Basil leaves.

• Seasoning: 1 tbsp fish sauce, 1 tsp palm sugar (or brown sugar), and a squeeze of lime juice.

Preparation

1. Fry the Paste: Heat 2 tablespoons of the thick coconut cream (from the top of the can) in a wok over medium heat until it starts to bubble. Add the curry paste and fry for 2 minutes until fragrant.

2. Cook the Chicken: Add the chicken slices and stir until they are coated in the paste and cooked on the outside.

3. Simmer: Pour in the rest of the coconut milk and bring to a gentle simmer. Add the lime leaves and the vegetables. Simmer for 5–7 minutes until the vegetables are tender but still have a "bite."

4. Balance the Flavor: Stir in the fish sauce and sugar. Taste it—it should be a balance of salty, spicy, and slightly sweet.

5. Finish: Turn off the heat and stir in the Thai Basil and lime juice. The residual heat will wilt the basil perfectly.