Prep 15 mins
Cook 18 mins
An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.
- 1 lb diced boneless chicken
- 1 -2 tablespoon red curry paste
- 3⁄4 cup unsweetened coconut milk
- 1⁄2 cup sweet basil
- 5 kaffir lime leaves, halved
- 1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
- 1⁄2 cup sliced zucchini
- 2 tablespoons fish sauce
- 1⁄3 cup water
- 5 ounces sliced bamboo shoots
- 1 1⁄2 teaspoons palm sugar or 1 1⁄2 teaspoons brown sugar
- Heat about 1/2 the coconut milk to a boil in a large pan.
- Stir in the red curry paste.
- Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
- Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
- Stir in the zucchini, kaffir lime leaves, and hot chillies.
- Cook several minutes or until zucchini are done to your liking.
- Garnish with sweet basil before serving.
- Serve with hot rice, if desired.
This stuff is awesome!!!! I made this on the weekend with other Asian dishes. I substituted the chicken for beef strips. What an amazing flavour. Just like the locate Thai food restaurant. Thanks Sue for posting. Deb
This curry is fantastic. I made it for dinner last night for DH and I and we both loved it. However, I didn't have any bamboo shoots, so I added some julienned carrots and some sugar snap peas. I also didn't have red curry paste, so I had to use curry powder instead. I love the flavour the kaffir lime leaves give to this dish and the bit of heat from the chilli is good too. I only added one chilli as I don't like my mouth burning too much, but my husband said he would have added more if he made it just for himself. The only thing I will do next time is to halve the amount of fish sauce or use soy sauce instead as it was a little salty for our tastes. We will definitely be making this curry again. :)
I absolutely loved this recipe! (Of course I have always liked red curry.) It tasted just like the red curry chicken I got from a Thai restaurant last week. The only things I would do differently next time is a little less curry (I used 1.5 tbsp) and a little less lime (4 instead of 5 leaves). I may eventually consider making my own red curry paste for a unique flavor.