Thai Red Chicken Curry

This Thai Red Chicken Curry is a delightful blend of traditional flavors and creative touches. The rich, aromatic red curry paste combines with tender chicken and a medley of vegetables, creating a dish that is both comforting and vibrant. Coconut milk adds a creamy texture, while fresh basil and lime zest provide a refreshing finish, making it a perfect meal for any occasion.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup bamboo shoots, drained
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest
• 1/4 cup fresh basil leaves, chopped
• Cooked jasmine rice, for serving

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the red curry paste and sauté for about 1 minute until fragrant.
3. Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
4. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Stir to combine.
5. Bring the mixture to a simmer, then add the sliced bell pepper, snap peas, and bamboo shoots.
6. Cook for an additional 5-10 minutes, until the vegetables are tender and the chicken is cooked through.
7. Remove from heat and stir in the lime zest and fresh basil.
8. Serve hot over cooked jasmine rice.