Red Chicken Curry

Serves: 5
Time: 40 mins


  • 1 lb boneless chicken breast
  • 1 can bamboo shoots, sliced
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 fresh red chilli, sliced diagonally
  • 1/2 cup Thai sweet basil leaves, torn
  • 2 tbsp fish sauce
  • 1/4 tsp sea salt
  • 1 1/2 tsp palm sugar
  • Thai sweet basil leaves, for garnish

1) Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

2) Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.

3) Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chillies, and sweet basil leaves. Turn off the heat.

4) Arrange on a serving dish and garnish with sweet basil leaves before serving.