Thai Coconut Curry Chicken

Nutrition Information

Ingredients

• 1.5 lbs Chicken breast (cut into bite-sized pieces)
• 1 can (14oz) Coconut milk (full-fat)
• 2-3 tbsp Red curry paste (adjust to taste)
• 2 Bell peppers (sliced)
• 1 cup Bamboo shoots (sliced)
• 1/2 cup Thai basil (fresh leaves)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Coconut oil

Instructions

1. 1

   Heat coconut oil in a large deep skillet or wok over medium-high heat

2. 2

   Add chicken pieces and cook for 5-6 minutes until lightly browned on all sides

3. 3

   Remove chicken and set aside

4. 4

   In the same pan, add red curry paste and stir for 1 minute until fragrant

5. 5

   Pour in coconut milk and stir to dissolve the curry paste completely

6. 6

   Bring to a gentle simmer

7. 7

   Add sliced bell peppers and bamboo shoots

8. 8

   Return chicken to the pan

9. 9

   Add fish sauce and stir to combine

10. 10

    Simmer for 12-15 minutes until chicken is cooked through and sauce has thickened slightly

11. 11

    Stir in lime juice and most of the Thai basil leaves

12. 12

    Taste and adjust seasoning - add more fish sauce for saltiness or lime for tang

13. 13

    Garnish with remaining Thai basil leaves and serve over cauliflower rice