Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
3
1/2 cups canned unsweetened coconut milk, divided
1
tablespoon plus 1 teaspoon Thai red curry paste
8
kaffir lime leaves
1
1/2 cups thinly sliced onion
2
large leafy sprigs Thai basil or regular basil
1
1/2 pounds skinless boneless chicken breast halves, cut into 1/4-to 1/3-inch-thick slices
1
large red bell pepper, cut into 2x1/4-inch strips
1
8-ounce can bamboo shoots, drained
4
teaspoons tamarind paste
2
teaspoons fish sauce
1
teaspoon sugar
Steamed rice
Need to make a substitution?
Preparation
Heat 1/2 cup coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes. Stir in remaining 3 cups coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. Serve with steamed rice. Adapted from Wazuzu.
Nutrition Per Serving
One serving contains: Calories (kcal) 376.3 % Calories from Fat 41.5 Fat (g) 17.3 Saturated Fat (g) 12.2 Cholesterol (mg) 120.5 Carbohydrates (g) 8.6 Dietary Fiber (g) 2.1 Total Sugars (g) 4.1 Net Carbs (g) 6.5 Protein (g) 46.4 Sodium (mg) 306.3