Ingredients:

  • 4 tbsp Thai red curry paste
  • 0.5 cup coconut cream
  • 1 tbsp vegetable oil
  • 1.5 cups full-fat coconut milk
  • 0.5 cup chicken stock
  • 4 kaffir lime leaves
  • 1 lb chicken breast, thinly sliced
  • 0.5 cup bamboo shoots, sliced
  • 1 large red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 2 tbsp fish sauce
  • 1.5 tbsp palm sugar
  • 1 cup Thai basil
  • 2 fresh red chilis, sliced

Instructions:

  1. Place the 0.5 cup coconut cream and 1 tbsp vegetable oil in a large skillet over medium high heat. Note: Don't stir too much; let the water evaporate naturally.
  2. Cook for about 3-5 minutes until the oil separates from the white solids and begins to shimmer.
  3. Add the 4 tbsp Thai red curry paste to the oil. Mash it down with your spatula and fry for 2 minutes until it turns a deep, dark red and smells fragrant.
  4. Gradually pour in the 1.5 cups coconut milk and 0.5 cup chicken stock. Whisk gently until the sauce is velvety and smooth.
  5. Tear the 4 kaffir lime leaves in half and drop them in. Bring the mixture to a gentle simmer.
  6. Add the 1 lb thinly sliced chicken breast. Cook for 3 minutes until the outside of the chicken is no longer pink.
  7. Toss in the 0.5 cup bamboo shoots, 1 large sliced red bell pepper, and 1 cup green beans.
  8. Cook for 4-5 minutes until the green beans are bright green but still have a snap.
  9. Stir in the 2 tbsp fish sauce and 1.5 tbsp palm sugar. Taste the sauce — it should be a perfect balance of salty, sweet, and spicy.
  10. Turn off the heat. Fold in the 1 cup Thai basil and 2 sliced fresh red chilis. Serve immediately over jasmine rice.