Thai red curry

Ingredients

• 600 g boneless skinless chicken
• 700 ml full-fat coconut milk
• 3 tbsp Thai red curry paste
• 2 pieces red bell pepper
• 200 g drained canned bamboo shoots
• 320 g jasmine rice
• 480 ml water
• 2 tbsp neutral oil
• 2 tbsp fish sauce
• 2 tsp palm or brown sugar
• 1 piece lime
• 1 bunch Thai basil
• to taste fine salt

Method

1. Rinse the jasmine rice until the water runs almost clear, then cook covered with the water until fully absorbed; let sit off the heat until the grains relax and separate easily.
2. Slice the chicken into even pieces, cut the bell pepper into strips, and rinse the bamboo shoots until their canned smell dissipates.
3. Heat the oil in a sauté pan over medium heat, add the red curry paste, and sauté until it darkens slightly, becomes glossy, and thoroughly perfumes the kitchen.
4. Pour in a small portion of the coconut milk and stir until the paste loosens into a smooth, orange-red base with oil rising to the surface.
5. Add the chicken and coat it in this base until the outside loses its raw appearance, without trying to brown it heavily.
6. Pour in the remaining coconut milk, add the bell pepper and bamboo shoots, then simmer gently until the chicken is cooked through and the bell pepper is tender but still brightly colored.
7. Season with the fish sauce and sugar, then let reduce until the sauce coats the back of a spoon without becoming heavy or oily.
8. Turn off the heat, stir in the lime juice and torn Thai basil, then taste to adjust the salt, acidity, or spice depending on the heat of the paste used.
9. Serve the curry piping hot with the jasmine rice, ensuring there is plenty of sauce around the chicken rather than serving a dry curry.

Nutrition

Per serving

Energy

895.8 kcal

Protein

46.01 g

Carbohydrate

77.12 g

Fat

43.35 g

Fibre

4.5 g

Calcium

61.28 mg

Iron

8.4 mg

Magnesium

115.53 mg