Ingredients

• Coconut oil - 2 tablespoons
• Red curry paste - 3 tablespoons
• Coconut milk - 400 ml
• Chicken breast, sliced - 500 grams
• Red bell pepper, sliced - 1
• Carrot, sliced - 1
• Bamboo shoots - 200 grams
• Fish sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Lime leaves - 3
• Basil leaves - A handful
• Jasmine rice, cooked - For serving

Instructions

1. 1.

   Heat coconut oil in a pan over medium heat.

2. 2.

   Add red curry paste and sauté for 2 minutes until fragrant.

3. 3.

   Pour in coconut milk and bring to a simmer.

4. 4.

   Add sliced chicken breast and cook for 5 minutes.

5. 5.

   Stir in red bell pepper, carrot, and bamboo shoots.

6. 6.

   Season with fish sauce and brown sugar, then add lime leaves.

7. 7.

   Simmer for another 10 minutes until vegetables are tender.

8. 8.

   Stir in basil leaves before serving.

9. 9.

   Serve hot with jasmine rice.

Nutritional Facts