Ingredients:

  • 2 tbsp vegetable oil
  • 2 tbsp Thai red curry paste
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup broccoli florets
  • 1 cup sliced bamboo shoots (canned is fine)
  • ½ cup green beans, trimmed
  • ¼ cup fresh Thai basil leaves
  • Optional: 1-2 red chilies, thinly sliced, for garnish

Instructions:

  1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the red curry paste, ginger, garlic, and red bell pepper. Sauté for 2-3 minutes, stirring constantly, until fragrant and the bell pepper softens slightly.
  2. Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F / 74°C).
  3. Pour in the coconut milk and chicken broth. Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Bring to a simmer.
  4. Add the broccoli florets, bamboo shoots, and green beans to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender-crisp.
  5. Stir in the Thai basil leaves just before serving. Garnish with sliced red chilies, if desired. Serve hot over rice or noodles.