Ingredients:

  • 4 tbsp red curry paste
  • 28 oz full-fat coconut milk
  • 2 tbsp coconut oil
  • 1.5 lbs chicken breast, thinly sliced
  • 1 cup canned bamboo shoots, rinsed
  • 1 red bell pepper, thinly sliced
  • 0.5 cup frozen peas
  • 2 tbsp fish sauce
  • 1.5 tbsp palm sugar
  • 5 kaffir lime leaves, torn
  • 0.5 cup fresh Thai basil leaves
  • 1 tbsp fresh lime juice

Instructions:

  1. Prep the chicken. Slice the 1.5 lbs chicken breast into thin, bite-sized strips against the grain.
  2. Bloom the aromatics. Heat 2 tbsp coconut oil in your wok over medium high heat until it begins to shimmer. Add 4 tbsp red curry paste and stir fry for 2 minutes until the oil turns red and smells toasted.
  3. Sear the protein. Toss the chicken into the paste. Cook for 3 minutes until the edges are opaque and coated in spice.
  4. Incorporate the liquids. Pour in 28 oz full fat coconut milk and stir well to dissolve the paste. Bring to a gentle simmer.
  5. Add the vegetables. Fold in 1 cup canned bamboo shoots and 1 red bell pepper. Simmer for 5 minutes until the pepper is tender crisp.
  6. Season the base. Stir in 2 tbsp fish sauce and 1.5 tbsp palm sugar. Note: Taste the sauce here; it should be a balance of salty, sweet, and spicy.
  7. Infuse the citrus. Drop in the 5 torn kaffir lime leaves. Let them steep in the bubbling liquid for 2 minutes.
  8. Finish with greens. Stir in 0.5 cup frozen peas and 0.5 cup fresh Thai basil. Cook for 1 minute until the basil wilts and turns bright green.
  9. Brighten the flavor. Remove from heat and stir in 1 tbsp fresh lime juice.
  10. Serve immediately. Ladle the curry over jasmine rice while the sauce is still velvety and hot.