Ingredients:

  • 1 tablespoon vegetable oil (15ml)
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
  • 1 medium onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, peeled and minced (approx. 2.5cm)
  • 2 tablespoons Thai red curry paste (30ml)
  • 1 (13.5 ounce) can full-fat coconut milk (400ml)
  • 1 cup chicken broth (240ml)
  • 1 red bell pepper, seeded and sliced (approx. 150g)
  • 1 green bell pepper, seeded and sliced (approx. 150g)
  • 1 cup bamboo shoots, drained (approx. 150g)
  • 1 cup snap peas, trimmed (approx. 100g)
  • 2 tablespoons fish sauce (30ml)
  • 1 tablespoon brown sugar (12g)
  • 1 lime, juiced (approx. 30ml)
  • Fresh basil leaves, for garnish (approx. 1/4 cup, loosely packed)
  • Cooked jasmine rice (optional)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
  2. Add onion, garlic, and ginger to the skillet and sauté until softened and fragrant. This will take around 3-5 minutes.
  3. Stir in red curry paste and cook for 1-2 minutes, stirring constantly. This helps release the flavors.
  4. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Add bell peppers and bamboo shoots. Simmer for 5 minutes, or until the peppers are slightly softened.
  6. Return the chicken to the skillet. Add snap peas, fish sauce, and brown sugar. Simmer for another 5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
  7. Stir in lime juice. Taste and adjust seasonings as needed. Garnish with fresh basil leaves and serve hot over jasmine rice (if desired).