Savory Thai Red Curry Chicken with Basil and Coconut Rice

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 cup Thai red curry paste
• 1 can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup bell peppers, sliced
• 1 cup bamboo shoots, drained
• 1 cup fresh basil leaves

• 1 cup jasmine rice, rinsed
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon salt

Method

1. 01
   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. 02
   Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
3. 03
   Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. 04
   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. 05
   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. 06
   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. 07
   When the curry is ready, stir in the fresh basil leaves until wilted, then remove from heat.
8. 08
   Serve the Thai red curry chicken hot over the coconut rice, garnished with additional basil leaves if desired.