2 Tbs red curry paste 2 Tbs fish sauce
1 can coconut milk 1/2 cup halved sliced zucchini
8 oz chicken breast, cubed 1/2 cup bamboo shoots
1/2 cup water or chicken broth 1/2 cup bell pepper, cut in strips
4 kaffir lime leaves 1/4 cup basil leaves
3 - 4 Tbs sugar Steamed jasmine rice, optional
Makes 2 servings
Add vegetable oil in a large wok or saute pan. Over medium-low heat, add red curry paste and saute for a minute. Add half of coconut milk and stir until well combined. When boiling, add chicken and stir, then add water or chicken broth. Let sit for two to ten minutes on low heat, until meat is tender.
Add kaffir lime leaves, sugar, fish sauce, and remaining coconut milk. Add vegetables and stir until curry comes to a boil. Add basil leaves then turn off heat. Serve hot with steamed jasmine rice and enjoy.
As seen on Emshika's Kitchen. Click here to watch video.
Photo by Rodeo & Co. Photography