Easy Thai Red Curry Chicken with Authentic Flavor

Ingredients

• 1 lb chicken breast (diced into bite size)
• 2 tbsp oil (divided)
• 2 cloves garlic (chopped)
• 1 large shallot (chopped)
• 1 fresh lemongrass (or 1 tsp lemongrass paste) (smashed)
• 5 tbsp Thai red curry paste
• 1 cup bamboo shoots (rinsed and drained)
• 4 oz green beans (cut in half)
• 2 Roma tomatoes (cut into wedges)
• 5 Kaffir lime leaves (optional)
• 2 cup coconut milk
• 1 cup + 2 tbsp chicken stock (divided)
• 1 tsp brown sugar
• 1 tbsp fish sauce
• 1/2 cup fresh Thai basil (optional)
• 2 tbsp chopped cilantro

Instructions

1. 1

   Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.

2. 2

   Heat the remaining oil, add shallot, garlic, and a smashed lemongrass stalk (white and pale green part only). Cook for 1-2 minutes until soft.

3. 3

   Dilute the red curry paste with 2 tablespoons of chicken stock in a small mixing bowl and add it to the pot. Stir-fry curry paste and onion garlic mixture for 30-60 seconds until the paste has lost some of its moisture.

4. 4

   Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.

5. 5

   Pour in the coconut milk and 1 cup of chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.

6. 6

   Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.