> Recipes > Red Curry with Chicken
1 cup sliced chicken
2 cans coconut milk
2-3 tablespoons red curry paste (Add more if prefer spicy)
¼ cup Thai basil
½ cup Bamboo shoot
2 tablespoons red or green bell pepper
1 tablespoon sugar
2 tablespoons fish sauce
- Medium heats, stir fried red curry paste for a few minute, add coconut milk and chicken into a pot.
- Let it simmer for 10 minutes then add bamboo shoot, fish sauce and sugar.
- Let it simmer for about 10 more minutes.
- Turn off the heat, add Thai basil served with steamed rice.
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