How to make it
6 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large pot or wok over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
2 minPour in about half of the coconut milk
Pour in about half of the coconut milk. Stir constantly for about 3-5 minutes until the oil starts to separate from the cream and forms a thin layer on top.
5 minAdd the sliced chicken breast
Add the sliced chicken breast to the pot. Stir to coat the chicken in the curry mixture and cook until the outside is no longer pink.
Add the remaining coconut milk and the water
Add the remaining coconut milk and the water. Bring the mixture to a gentle boil.
Stir in the bamboo shoots, red bell pepper, kaffir lime leaves, fish sauce
Stir in the bamboo shoots, red bell pepper, kaffir lime leaves, fish sauce, and palm sugar. Reduce heat to low and simmer for 5-10 minutes until the vegetables are tender.
10 minStir in the Thai basil leaves and immediately remove from heat
Stir in the Thai basil leaves and immediately remove from heat to preserve the herb's color and aroma. Serve hot with steamed jasmine rice.
A little kitchen wisdom
For the best flavor, use high-quality coconut milk with a high fat content. If you prefer a thinner curry, add more water or stock.
