Prep Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Smart point: 9
1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 red bell pepper, thinly sliced
1 cup sliced bamboo shoots
1 cup sliced mushrooms
1 tbsp fish sauce (or soy sauce for a vegetarian version)
1 tbsp coconut sugar (or brown sugar)
1 tbsp vegetable oil
Fresh basil leaves for garnish
Cooked jasmine rice for serving
Heat vegetable oil in a large skillet or wok over medium heat. Add red curry paste to the pan and sauté for 1-2 minutes until fragrant. Add sliced chicken to the pan and cook until it is no longer pink.
Pour in the coconut milk and stir well to combine with the curry paste. Add sliced bell pepper, bamboo shoots, and mushrooms to the pan. Stir to coat the vegetables with the curry sauce.
Season with fish sauce (or soy sauce) and coconut sugar (or brown sugar). Stir to incorporate the flavors. Simmer the curry for about 15 minutes or until the chicken is fully cooked and the vegetables are tender.
Taste and adjust the seasoning if needed. Serve the Thai Red Curry Chicken over cooked jasmine rice.
Garnish with fresh basil leaves.