Name: Classic Red Curry Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs Chicken breast (sliced); 4 tbsp Red curry paste; 28 oz Coconut milk (full-fat); 1 cup Bamboo shoots (sliced, canned); 1 cup Thai eggplant (halved); 0.5 cup Sweet basil leaves; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 3 pieces Kaffir lime leaves (torn); 1 piece Red spur chilies (sliced); 1 tbsp Vegetable oil

DinnerComfort FoodGluten-Free

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Chicken breast (sliced)	1.5 lbs	194	36g	0g	4g
Red curry paste	4 tbsp	17	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Bamboo shoots (sliced, canned)	1 cup	7	1g	1g	0g
Thai eggplant (halved)	1 cup	5	0g	1g	0g
Sweet basil leaves	0.5 cup	1	0g	0g	0g
Fish sauce	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Kaffir lime leaves (torn)	3 pieces	3	0g	0g	0g
Red spur chilies (sliced)	1 piece	5	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Chicken breast (sliced)	1.5 lbs	194	36g	0g	4g
Red curry paste	4 tbsp	17	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Bamboo shoots (sliced, canned)	1 cup	7	1g	1g	0g
Thai eggplant (halved)	1 cup	5	0g	1g	0g
Sweet basil leaves	0.5 cup	1	0g	0g	0g
Fish sauce	2 tbsp	3	0g	0g	0g
Palm sugar	1 tbsp	10	0g	3g	0g
Kaffir lime leaves (torn)	3 pieces	3	0g	0g	0g
Red spur chilies (sliced)	1 piece	5	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Directions

Step 1
Heat oil in a pot over medium heat. Add red curry paste and stir-fry for 2-3 minutes until fragrant.
Step 2
Pour in half of the coconut milk. Bring to a simmer, stirring until the oil separates and the curry paste is well incorporated.
Step 3
Add sliced chicken and stir until coated and partially cooked. Pour in the remaining coconut milk and add kaffir lime leaves.
Step 4
Bring to a gentle simmer. Add bamboo shoots and Thai eggplant. Cook for 10-12 minutes, or until chicken is fully cooked and vegetables are tender.
Step 5
Stir in fish sauce and palm sugar. Taste and adjust seasoning as desired.
Step 6
Remove from heat and stir in sweet basil leaves. Garnish with sliced red chilies and serve hot with jasmine rice.