dinner · dairy-free · gluten-free
Thai red curry with chicken
Weeknight red curry of chicken, bamboo shoots and bell pepper in coconut milk, finished with Thai basil.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Fry curry paste in a few spoons of the thick coconut cream until fragrant.
-
2
Add chicken and coat.
-
3
Add remaining coconut milk, stock, bamboo and lime leaves; simmer 10 minutes, until the chicken reaches 74°C (165°F).
-
4
Add bell pepper, fish sauce and sugar and cook 2 minutes.
-
5
Stir in basil and serve with rice.
