Red Curry

Indulge in a vibrant Thai red curry that combines tender chicken, colorful bell peppers, and aromatic basil in a creamy coconut sauce. Perfect for a cozy weeknight dinner or a delightful weekend gathering.

• 2 tablespoons red curry paste
• 1 can coconut milk
• 1 cup chicken, sliced
• 1 cup bell peppers, sliced
• 1 cup basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup water

Method

1. 1

   In a large pan, heat a little oil over medium heat and add the red curry paste. Sauté for 2-3 minutes until fragrant.

2. 2

   Pour in the coconut milk and stir to combine with the curry paste. Allow it to simmer for about 5 minutes.

3. 3

   Add the sliced chicken to the pan, along with the water. Cook for approximately 10 minutes or until the chicken is cooked through.

4. 4

   Stir in the bell peppers, fish sauce, and brown sugar. Let it simmer for another 5 minutes until the vegetables are tender.

5. 5

   Add the basil leaves and mix well. Remove from heat once the basil is wilted.

6. 6

   Serve hot with jasmine rice or rice noodles.