Savory Thai Red Curry Chicken with Basil and Coconut Rice

Ingredients

Instructions

1. 1 In a large pot, heat the vegetable oil over medium heat. Add the Thai red curry paste and sauté for about 2 minutes until fragrant.
2. 2 Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
3. 3 Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. 4 Stir in the fish sauce and brown sugar, and add the sliced bell peppers and bamboo shoots. Let the curry simmer for about 15 minutes.
5. 5 While the curry is simmering, prepare the coconut rice. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
6. 6 Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.
7. 7 When the curry is ready, stir in the fresh basil leaves until wilted, then remove from heat.
8. 8 Serve the Thai red curry chicken hot over the coconut rice, garnished with additional basil leaves if desired.