Red Curry Chicken

Ingredients

Instructions

1. 1

   Slice chicken thighs into bite-sized pieces. Slice red bell pepper. Trim and cut green beans.

2. 2

   Heat vegetable oil in a large pot or wok over medium heat. Add red curry paste and sauté for 2 minutes until fragrant.

3. 3

   Add chicken thighs to the pot and cook, stirring frequently, until lightly browned on all sides.

4. 4

   Pour in coconut milk and water. Add kaffir lime leaves. Bring to a simmer, then reduce heat and cook for 10 minutes until the chicken is cooked through and the sauce slightly thickens.

5. 5

   Stir in fish sauce and palm sugar. Add red bell pepper and green beans. Cook for another 3-5 minutes until the vegetables are tender-crisp.

6. 6

   Remove from heat. Stir in Thai basil leaves.

7. 7

   Serve hot with steamed jasmine rice.