Thaï Curry

IngredientsPrint recipe

• 2 Tbsp vegetable oil
• 6 garlic cloves minced
• 3 to 4 chicken breasts sliced
• 6 red and orange mini bell peppers sliced
• 1 green pepper sliced
• 2 13.66 fl-oz cans Thaï coconut milk
• 1 8oz can bamboo shoots drained
• 4 oz red Thaï curry paste
• 1 big onion minced
• 1 cup chicken broth
• A handful of basil leaves
• 2 tsp ground red pepper to taste
• 1 tsp pepper flakes
• Lime wedges
• Salt and pepper to taste

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and chicken and cook for a few minutes. Add the garlic and cook until fragrant, then add the curry paste and the chicken broth, stir and bring to a boil.
2. Pour the coconut milk and reduce heat to low, add the salt and pepper, the pepper flakes, and ground red pepper. Cook until the chicken is fully cooked.
3. When the chicken is cooked, throw the raw bell peppers, the bamboo shoots, and the basil in the skillet.
4. Serve immediately with lime wedges and white rice.