The Ultimate Mom's Red Curry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

• 30 ml (2 tbsp) canola oil
• 45 ml (3 tbsp) B-Spicy red curry paste
• 400 g (14 oz) boneless chicken thighs, cut into pieces or strips
• 500 ml (2 cups) coconut milk
• 250 ml (1 cup) bamboo shoots, cut into small pieces
• 30 ml (2 tbsp) fish sauce
• 45 ml (3 tbsp) brown sugar or palm sugar
• Salt, to taste
• 3-5 kaffir lime leaves, julienned
• Thai basil leaves, to taste

Directions:

1. Heat oil in a large skillet over medium heat. Add red curry paste and stir until fragrant.
2. Pour in 250 ml (1 cup) coconut milk and stir until combined.
3. Add chicken and cook until no longer pink.
4. Stir in bamboo shoots, fish sauce, sugar, and salt. Let simmer for a few minutes.
5. Add remaining coconut milk, kaffir lime leaves, and Thai basil. Adjust seasoning as needed.
6. Serve hot over steamed rice or noodles. Enjoy!