Authentic Thai Red Curry with Chicken and Thai Basil
This aromatic Thai red curry delivers restaurant-quality flavors in just 20 minutes. The secret lies in properly blooming the curry paste in coconut oil, creati
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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 1/2 cups 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
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