Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup thick coconut cream
  • 1 can (400ml) full-fat unsweetened coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup red bell pepper, sliced into strips
  • 1 cup bamboo shoots
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh Thai basil leaves, torn
  • 1 tsp red chili flakes

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt. Heat oil in the skillet over medium-high heat. Add chicken in a single layer and sear until the edges are golden-brown (about 3 minutes per side). Remove chicken from the pan and set aside on a plate.
  2. Lower the heat to medium. Add the scooped coconut cream to the remaining oil. Stir in the red curry paste, minced garlic, and grated ginger. Stir constantly for 2–3 minutes until the paste smells nutty and the oil begins to separate from the cream.
  3. Pour in the remaining coconut milk and whisk until smooth. Stir in the fish sauce and brown sugar. Bring to a gentle simmer. Add the sliced bell peppers and bamboo shoots, cooking for 3–4 minutes until the vegetables are tender-crisp.
  4. Return the seared chicken and any accumulated juices to the pan. Simmer for another 2–3 minutes until the chicken is cooked through. Stir in lime juice and Thai basil before serving.