Thai Red Chicken Curry

What do we need?

Ingredients

Method

1. Heat the oil in a large frying pan over a medium-high heat.
   1 tbsp vegetable oil
2. Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
   1 onion
3. Add the chicken and cook for 2-3 minutes until sealed.
   3 chicken breasts
4. Add the garlic, ginger, lemongrass paste, and crumbled stock cube and stir together to coat the chicken.
   2 cloves minced garlic, 1 tsp minced ginger, 1 tsp lemongrass paste, 1 chicken stock cube Add the curry paste and stir together.
5. Cook for 3 minutes, stirring occasionally. 4 tbsp red Thai curry paste Add the sliced red pepper, stir together and cook for a minute.
   1 red pepper
6. Add the coconut milk, fish sauce, palm sugar, bamboo shoots, and Thai basil leaves.
7. Bring to the boil, then gently simmer for 10 minutes until thickened.
   400 g (14 oz) tin coconut milk, 2 tsp fish sauce, 1 tbsp palm sugar or light brown muscovado sugar, 225 g (8 oz) tin of bamboo shoots, 10 fresh Thai basil leaves
8. Stir in the lime juice, then serve the curry with boiled rice.
   1 tbsp fresh lime juice, boiled rice
9. Top with fresh Thai basil leaves, coriander, chilli slices, and lime wedges before serving.
   5-6 fresh Thai basil leaves, 4 sprigs fresh coriander, 2 Thai chillies, 1 lime

Source: https://www.kitchensanctuary.com/thai-red-chicken-curry