Quick Thai Red Curry Recipe: Taste Bangkok Tonight!

Ingredients

• 1 tablespoon vegetable oil (15 ml)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
• 1 medium onion, thinly sliced (approx. 150g)
• 2 cloves garlic, minced (approx. 6g)
• 1 inch ginger, peeled and minced (approx. 15g)
• 2 tablespoons Thai red curry paste (30 ml)
• 1 (13.5 ounce) can coconut milk (400ml)
• 1 cup chicken broth (240 ml)
• 1 tablespoon fish sauce (15 ml)
• 1 tablespoon brown sugar (12g)
• 1 red bell pepper, sliced (approx. 120g)
• 1 (8 ounce) can sliced bamboo shoots, drained (approx. 225g)
• 1/2 cup frozen peas (approx. 75g)
• 1/4 cup fresh basil leaves, roughly chopped (approx. 6g)
• 1 lime, cut into wedges
• Cooked jasmine rice, for serving