Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 4 tablespoons of red curry paste to the pot and sauté for 2 minutes, stirring constantly, until fragrant.

3. 3

   Incorporate 600 grams of boneless, skinless chicken thighs, cut into 1.5-inch pieces, stirring until coated evenly with the curry paste.

4. 4

   Pour in both 400 ml cans of full-fat coconut milk, add 4 torn kaffir lime leaves, and bring the mixture to a gentle simmer for 15 minutes, allowing the chicken to cook through.

5. 5

   Add 3 medium peeled and 1-inch thick sliced green plantains, 200 grams of drained and sliced bamboo shoots, and 1 medium sliced red bell pepper to the simmering curry, cooking for another 10 minutes until the plantains are tender.

6. 6

   Season the curry with 2 tablespoons of fish sauce and 1 tablespoon of palm sugar, stirring until fully dissolved.

7. 7

   Stir in 0.5 cup of fresh Thai basil leaves just before serving.