Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
  • 1 medium onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, peeled and minced (approx. 15g)
  • 2 tablespoons Thai red curry paste (30 ml)
  • 1 (13.5 ounce) can coconut milk (400ml)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 1 tablespoon brown sugar (12g)
  • 1 red bell pepper, sliced (approx. 120g)
  • 1 (8 ounce) can sliced bamboo shoots, drained (approx. 225g)
  • 1/2 cup frozen peas (approx. 75g)
  • 1/4 cup fresh basil leaves, roughly chopped (approx. 6g)
  • 1 lime, cut into wedges
  • Cooked jasmine rice, for serving

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
  2. Add onion to the skillet and cook until softened. Add garlic and ginger and cook until fragrant. Stir in red curry paste and cook for 1 minute, allowing the flavours to bloom.
  3. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in fish sauce and brown sugar.
  4. Return the chicken to the skillet. Add bell pepper and bamboo shoots. Simmer until vegetables are tender and chicken is cooked through.
  5. Stir in frozen peas and basil. Cook until peas are heated through. Serve hot over jasmine rice, with lime wedges for squeezing.