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Thai Red Curry

Ingredients

  • 1 pound boneless, skinless chicken thighs, frozen for about 10 minutes and cut into thin bite size pieces
  • 3 tablespoons Thai red curry paste
  • 1 13.5-ounce can coconut milk Aroy-D brand
  • 2 cups chicken broth
  • 1 14-ounce can bamboo shoots (preferably thin cut)
  • 3 Thai chilies
  • 1 cup Thai basil whole leaves, loosley packed
  • 4 Kaffir lime leaves
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon salt

Instructions

  • In a large pan or wok on low heat, add half of the coconut milk with the red curry paste, stir until it's well blended.
  • Add chicken and cook for about 5 minutes.
  • Add remaining ingredients to the pan and cook for at least 10 minutes.
  • Serve over white rice.
    Additional veggies you can add: mushrooms, spinach, bok choy or broccoli