Ingredients
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1 lb diced boneless chicken
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1 -2 tablespoon red curry paste
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3/4 cup unsweetened coconut milk
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1/2 cup sweet basil
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5 kaffir lime leaves, halved
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1/2 cup sliced zucchini
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2 tablespoons fish sauce
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1/3 cup water
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1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar
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5 ounces sliced bamboo shoots
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1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
Instructions
- Heat about 1/2 the coconut milk to a boil in a large pan.
- Stir in the red curry paste.
- Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
- Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
- Stir in the zucchini, kaffir lime leaves, and hot chillies.
- Cook several minutes or until zucchini are done to your liking.
- Garnish with sweet basil before serving.
- Serve with hot rice, if desired.