← Back
Red Curry Chicken
Ingredients
- chicken breast
- red bell pepper
- coconut milk
- bamboo shoots
- red curry powder
- basil
- fish sauce
Instructions
1. Start Rice
2. Cut red bell pepper into thin slices.
3. Slice chicken breast into thin strips.
4. Heat a tablespoon of oil in a large pan or wok over medium heat.
5. Add chicken strips and cook until no longer pink, about 5–7 minutes.
6. Add red bell pepper slices and sauté for 2–3 minutes until slightly softened.
7. Sprinkle in 1–2 tablespoons of red curry powder and stir to coat chicken and peppers.
8. Pour in 1 can (about 400ml) of coconut milk and stir well.
9. Add bamboo shoots and 1–2 teaspoons of fish sauce.
10. Simmer uncovered for 10–15 minutes until sauce thickens slightly and flavors meld.
11. Add MSG
12. Tear in a handful of fresh basil leaves just before serving and stir.