Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons Thai red curry paste (approx. 30g)
  • 1 (13.5 ounce) can full-fat coconut milk (400ml)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 (8 ounce) can bamboo shoots, drained (225g)
  • 1/2 cup fresh basil leaves, roughly chopped
  • Lime wedges, for serving
  • Cooked jasmine rice, for serving

Instructions:

  1. Heat oil in a large skillet over medium heat. Add chicken and cook until browned. Remove chicken and set aside.
  2. Add onion and garlic to the skillet and sauté until softened.
  3. Stir in the thai red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Pour in coconut milk and chicken broth. Stir well to combine.
  5. Add fish sauce and brown sugar. Bring to a simmer, then reduce heat and simmer for 10 minutes, stirring occasionally.
  6. Return chicken to the skillet. Add bell pepper and bamboo shoots.
  7. Simmer for another 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Stir in fresh basil, if using. Serve hot over jasmine rice with lime wedges.