15-Minute Thai Red Curry

Ingredients

• 2 tablespoons Thai red curry paste
• 14 ounces Coconut milk
• 300 grams Chicken breast or firm tofu, sliced
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 1 cup Bamboo shoots or sliced bell peppers
• 0.25 cup Fresh basil leaves(optional)
• 1 tablespoon Vegetable oil

Instructions

1. 1

   Heat oil in a large skillet or wok over medium-high heat.

2. 2

   Add red curry paste and fry for 1 minute until fragrant.

3. 3

   Pour in half of the coconut milk and stir until the oil begins to separate from the cream.

4. 4

   Add the chicken or tofu and cook for 3-4 minutes until nearly cooked through.

5. 5

   Stir in the remaining coconut milk, fish sauce, sugar, and vegetables.

6. 6

   Simmer for 3 minutes until the sauce thickens slightly and vegetables are tender.

7. 7

   Remove from heat, stir in basil leaves, and serve immediately over jasmine rice.