This simple Thai Red Chicken Curry is sure to put a satisfied smile on your face
- ½ lb boneless skinless chicken breast or thighs, 1 cm strips
- 2 tsp coconut aminos
- 2 Tbsp coconut oil, or neutral oil
- 2-3 Tbsp red curry paste
- ¾ cup coconut milk
- ½ cup unsalted chicken stock
- 1 Tbsp honey
- 4.5 oz bamboo shoots strips (about ½ can), rinsed well and drained
- 3 makrut lime leaves, optional
- 1 tsp tsp coconut aminos, or to taste
- ½ cup Thai basil leaves
- Cauliflower rice, for serving
- Mix the chicken with 2 teaspoons (10 ml) of the coconut aminos and set aside.
- In a small pot over medium heat add the coconut oil and curry paste. Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot.
- Add the coconut milk, chicken stock, honey, and bamboo shoots and stir to mix. Grab the makrut lime leaves and twist them to bruise, then tear into chunks and add them to the pot. Simmer the curry for 5 minutes.
- Add the marinated chicken and once the sauce comes back to a simmer, cook for another 1-2 minutes - just until the chicken is cooked through. (Thin pieces of chicken breast do not take long to cook at all, so be sure to check early and don't overcook them!)
- Turn off the heat and stir in Thai basil. Taste the sauce and add more coconut aminos as needed.
This is an adapted recipe created by Hot Thai Kitchen. Click here to view the original recipe.
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