Rating: 4.5 stars
99 Ratings
  • 5 star values: 61
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 3

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

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Nutrition Facts

385 calories; protein 23.3g; carbohydrates 18.1g; fat 26.5g; cholesterol 46.8mg; sodium 801mg. Full Nutrition
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