Franklin Spice Works
Red Thai Coconut Curry
A fragrant red Thai coconut curry with tender chicken and crisp vegetables. Rich, spicy, and ready in half an hour.
Ingredients
- 1.5 lbs chicken breast, sliced
- 3 tbsp Red Thai Curry
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 cup bamboo shoots
- 1 red bell pepper, sliced
- 1 tbsp lime juice
- Jasmine rice and Thai basil to serve
Instructions
- Mix Red Thai Curry with 2 tbsp fish sauce and 1 tbsp water into a paste.
- Cook paste in a wok or skillet over high heat for 1 minute.
- Add chicken and stir-fry 3-4 minutes.
- Pour in coconut milk and bring to a simmer.
- Add bamboo shoots and bell pepper. Simmer 8-10 minutes. Finish with lime juice. Serve over jasmine rice.