How to Make Thai Red Chicken Curry

This is a great meal for work nights when you just don't have the energy to make anything fancy. This recipe serves six.

Things You'll Need

• 2 cans unsweetened coconut milk
• 2 lbs. skinless, boneless chicken breast
• 2 tbsp. Thai red curry paste
• 1 large lime-zest only, finely chopped
• 2 cans bamboo shoots-drained and cut into thin strips
• 6 tbsp. brown sugar
• 4 tbsp. fish sauce
• 2 c. loosely packed fresh basil, cut into thin strips
• Groceries
• Spatulas
• Woks

Instructions

1. Scrape the thick cream from the tops of the cans of coconut milk and heat it in a wok or large skillet on medium-high. Mix in the curry paste and cook, stirring, for 2 minutes.

2. Place the chicken in the wok and cook it until no pink shows. Add the remaining coconut milk and cook for another minute.

3. Add the lime zest and bamboo shoots and cook for 2 minutes. Add the fish sauce and sugar, cover and simmer for a few minutes.

4. Remove the wok from the heat and add the basil. Toss to incorporate the basil and serve over sticky rice.