Authentic Thai Red Curry with Chicken and Thai Basil | CookNoted

Ingredients

• 1 lb boneless skinless chicken breast or thighs, cut into 1cm strips
• 4 tsp fish sauce, for marinating
• 4 tbsp coconut oil, virgin or refined
• 6 tbsp Thai red curry paste, preferably Mae Ploy brand
• 1.5 cup coconut milk, full-fat for best flavor
• 1 cup chicken stock, unsalted or low sodium
• 2 tbsp palm sugar, finely chopped (or brown sugar as substitute)
• 9 oz bamboo shoot strips, rinsed and drained
• 6 fresh makrut lime leaves
• 2 tsp fish sauce, for seasoning
• 1 cup fresh Thai basil leaves, stems removed
• steamed jasmine rice, for serving