Thai Red Curry Chicken | Town & Country Markets
The secret to this flavorful dish is all in the timing. By adding ingredients in stages you build layers of flavor that come together perfectly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at townandcountrymarkets.com.
Ingredients
- Coconut oil or vegetable oil of choice
- 1/2 red onion, sliced
- 1-3 tablespoons Thai red curry or Panang curry paste (1 for mild, 3 for spicy)
- 1 red, orange or yellow bell pepper, sliced
- 1 pound boneless chicken breasts, thinly sliced (or fried tofu cubes)
- 1 (8 ounces) can sliced bamboo shoots
- 1 (13 ounces) can coconut milk
- 1 (tablespoon) fish sauce
- 2 (teaspoon) grated palm sugar (or brown sugar)
- 1/2 cup sliced Thai basil leaves, divided
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