Red Curry

🔥 Prep

• Cut the 300 g chicken into bite-sized cubes.
• Rinse and drain the 100 g bamboo shoots; slice if desired.
• Rinse the 3 pcs kaffir lime leaves and pat dry; optionally remove stems.
• Measure out 3 tbsp red curry paste into a small bowl.
• Measure out 400 ml coconut milk.
• Measure out 1 tbsp fish sauce and 1 tsp sugar.
• Roughly chop the 0.5 cup Thai basil leaves.

🔥 Cook

• 1. Heat a wok or large skillet over medium-high heat and add the 3 tbsp red curry paste; fry for 1 minute until fragrant.
• 2. Pour in half of the 400 ml coconut milk (about 200 ml) and stir to combine; simmer for 2 minutes.
• 3. Add the chicken cubes and cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned.
• 4. Add the remaining coconut milk, the 100 g bamboo shoots, and the kaffir lime leaves; bring to a gentle boil.
• 5. Reduce heat to medium and simmer for 5 minutes, allowing the flavors to meld.
• 6. Stir in the 1 tbsp fish sauce and 1 tsp sugar; taste and adjust seasoning if needed.
• 7. Add the chopped Thai basil and cook for 30 seconds just until wilted.
• 8. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Spoon the red curry into shallow bowls, garnishing with extra Thai basil leaves if desired.
• Serve hot with steamed jasmine rice or sticky rice.
• Optionally accompany with lime wedges and sliced red chili for extra heat.