1tablespoonThai Red Curry paste If using Mae Ploy or Maesri Curry pastes, start with 1. If using the Thai Kitchen Brand, you'll need more for a stronger flavor.
1poundChicken BreastSliced into small pieces
1cupBroccoli Florets
1cupBaby CarrotsSliced them or leave them whole
8ounceCan Sliced BambooDrained and Rinsed
213.5 oz Cans of Coconut MilkI always use full fat
1-2teaspoonThai Fish sauceStart with one and taste, then add more if needed
1-2Thai Chili’sTaste curry first, if more spice is desired then add chili’s
Thai lime leaves and Thai basil for garnishOptional
Instructions
Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
Add chicken breast and coat with curry paste, cook thoroughly. If it's getting too dry, add a splash of coconut milk and continue cooking.
After chicken is cooked, add broccoli, baby carrots, and bamboo shoots. Stir to coat all veggies in the curry paste.
Add both cans of coconut milk and give it a good stir. Close lid and bring to a light boil, then stir and reduce heat to simmer until veggies become tender. About 5 minutes.
Turn off heat, taste, and see if it needs more fish sauce, chili peppers, or more curry paste. Garnish with Thai lime leaves (cut into thin strips) and Thai Basil if available.
Serve hot with rice, noodles, cauliflower rice, or zoodles for low carb option.
Notes
Store any leftover curry in the refrigerator for up to 5 days.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.