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Coconut Chicken Curry

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
5 servings
Dinner East And Southeast Asian
Coconut Chicken Curry
Ingredients
  • 1/2 cup coconut milk
  • 1 tablespoon red curry paste
  • 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
  • 2 cups coconut milk
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3/4 cup bamboo shoots, drained
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 3/4 cup fresh Thai basil leaves
  • 2 tablespoons fresh lime juice
Instructions
1
Heat 1/2 cup of coconut milk in a thick, heat-conductive pot over high heat until it reaches its boiling point.
2
Combine the curry paste with the coconut milk and stir constantly, allowing it to simmer for approximately 5 minutes, releasing its aroma.
3
Add the chicken to the pot and cook until it develops a browned exterior, taking around 5 minutes.
4
Introduce the remaining 2 cups of coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil into the mixture.
5
Allow the ingredients to simmer together until the chicken is fully cooked through, taking roughly 15 minutes.
6
Drizzle a squeeze of fresh lime juice over the dish and then remove it from the heat source.
7
Serve the warm, aromatic curry hot.