Name: Thai red curry chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, thinly sliced into bite-size pieces; 3/4 red bell pepper, sliced into strips; 1.5 oz canned bamboo shoots, drained; 1/2 cup light coconut milk; 1 tbsp red curry paste; 3/4 tsp avocado oil; 3/4 tsp fish sauce; 1 1/2 tsp lime juice; 1 1/2 tsp fresh Thai basil, torn

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, heat the avocado oil in a 12-inch skillet over medium-high heat. Add the chicken breast and cook for 3 minutes until opaque on the outside. Transfer the chicken to a plate. Done when opaque in the center, 165°F.
In the same skillet, add the red curry paste and cook for 1 minute until fragrant. Slowly whisk in the light coconut milk until smooth.
Add the bell pepper and bamboo shoots to the skillet. Bring to a simmer and cook for 5 minutes. Return the chicken and any juices to the pan and cook for 3 minutes more until the chicken is tender and cooked through. Done when 165°F.
Stir in the fish sauce, lime juice, and the remaining salt. Remove from the heat and stir in most of the Thai basil. Fluff the rice and serve the curry over it, garnished with the remaining basil.

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Ingredients

Instructions

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