Red Thai Curry

Ingredients

• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 500 g Chicken breast or Tofu
• 1 large Red bell pepper
• 200 g Bamboo shoots(optional)
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 0.5 cup Thai basil leaves
• 1 tbsp Vegetable oil

Instructions

1. 1

   Heat the vegetable oil in a large pan or wok over medium heat.

2. 2

   Add the red curry paste and fry for 1-2 minutes 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 protein (chicken or tofu) and cook until the outer surface is sealed.

5. 5

   Add the remaining coconut milk, bell peppers, and bamboo shoots. Bring to a gentle simmer.

6. 6

   Season with fish sauce and palm sugar. Simmer for 5-8 minutes until the protein is cooked through.

7. 7

   Turn off the heat and stir in the Thai basil leaves.

8. 8

   Serve hot with jasmine rice.