Thai•healthy
Thai Chicken Curry
Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. And, it's so much better and healthier than restaurants!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste)
- 8 oz (230g) boneless and skinless chicken breast (cut into strips)
- 80 ml coconut milk
- 1/4 cup water
- 3 oz (90g) canned bamboo shoots
- 1/2 small red bell pepper (cut into strips)
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
Instructions
- 1
Heat a small pot with cooking oil and sauté the red curry paste until aromatic. Add the chicken and stir well to combine with the curry paste.
- 2
Add the coconut milk, water, long beans, bamboo shoots, and red bell pepper, and bring the curry to a boil for about 5 minutes.
- 3
Add the fish sauce and palm sugar, and let it boil for another minute. Dish out and serve immediately with steamed jasmine rice.