This is a sweet and spicy Thai red curry with chicken and creamy coconut milk that offers traditional South East Asian flavors and all the comfort you need from a bowl of curry. And it only takes 15 minutes to make!
1/2 pound boneless, skinless chicken breast (sliced bite size)
1 cup snow peas, stringy seams removed by hand (you can easily pull them)
1/2 cup sliced canned bamboo shoots (drained)
1 cup lite or regular coconut milk
1/2 cup low sodium chicken stock
1 teaspoon granulated sugar
1 1/2 tablespoons fish sauce
4 leaves basil (hand shredded)
Begin by snapping off the stem end of each sugar snap pea by using your finger nails and leave the stringy part attached. Pull the string in the same manner as you would unzip a bag. Throw the string away. Repeat until you’ve remove all the strings from the sugar snap peas.
In a deep pan or pot over medium heat, add oil and red curry paste and cook for 1 minute. Add chicken and cook for 4-5 minutes until chicken is cooked through – cover with a lid during the cooking process to prevent curry paste from spitting out of the pan.
Add the snow peas bamboo shoot and cook for 2 minutes.
Add coconut milk and chicken stock and cook for 3 minutes.
Add sugar and fish sauce and cook for 1 minute. Turn the heat off, top with shredded basil and serve with white rice or noodles.
This Thai red chicken curry will keep refrigerated for up 4-5 days, stored in an air tight storage container.