Ingredients

• 450 gms (1 lb) boneless, skinless chicken thighs
• 3 tbsps red curry paste
• 1 coconut milk can (14 oz)
• 2 tbsps fish sauce
• 1 tbsp sugar
• 1 bell pepper, sliced
• 1 bamboo shoots can (8 oz)
• 240 mls (1 cup) fresh basil leaves
• 1 tbsp lime juice

Instructions

1. In a large skillet, heat coconut milk over medium-high heat until it starts to bubble.
2. Add red curry paste and stir until fragrant, about 2 minutes.
3. Add chicken thighs and cook until no longer pink.
4. Stir in fish sauce, sugar, bell pepper, and bamboo shoots.
5. Simmer for 10 minutes, or until the chicken is cooked through.
6. Remove from heat and stir in fresh basil leaves and lime juice.
7. Serve hot over rice or noodles. Enjoy!

Notes

• For a spicier curry, add more red curry paste
• Adjust the amount of fish sauce and sugar to suit your taste