Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 2 tablespoons red curry paste (approx. 30g), (adjust to taste, Mae Ploy is a good brand)
  • 1 pound (450g) boneless, skinless chicken thighs (or breast), cut into bite-sized pieces (or tofu/shrimp)
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch (2.5cm) ginger, peeled and minced (about 1 tablespoon)
  • 1 red bell pepper, cored, seeded, and sliced
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 1 (8 oz/225g) can sliced bamboo shoots, drained
  • 1/2 cup (120ml) chicken broth (or vegetable broth)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar (or palm sugar)
  • 1 tablespoon lime juice, freshly squeezed
  • 1/4 cup (packed) fresh basil leaves, roughly chopped
  • 1 red chili, thinly sliced (optional, for garnish)

Instructions:

  1. Heat oil in the wok over medium heat. Add red curry paste and cook, stirring constantly, until fragrant (about 1-2 minutes).
  2. Add the sliced onion, garlic, and ginger to the wok and sauté for 2-3 minutes, until the onion softens and becomes translucent.
  3. Add the chicken (or tofu/shrimp) to the wok and cook until browned on all sides (or until tofu is browned, or shrimp is pink).
  4. Add the bell peppers and bamboo shoots to the wok. Stir to combine.
  5. Pour in the coconut milk and chicken broth. Bring to a simmer.
  6. Stir in the fish sauce (or soy sauce) and brown sugar. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Stir in the lime juice and fresh basil.
  8. Serve hot over rice, garnished with sliced red chili (if desired).