Thai Chicken Coconut Curry No Peanuts Nuts Shellfish Or Sesame 1771028260231 0ujt

Ingredients

• 1.5 lbs Boneless skinless chicken breast, cubed
• 14 oz can Full-fat coconut milk
• 3 tbsp Red curry paste (shellfish-free/vegan)
• 2 tbsp Coconut oil
• 1 large Red bell pepper, sliced
• 1 cup Bamboo shoots, drained
• 2 tbsp Fish sauce (ensure no shellfish cross-contamination)
• 1 tbsp Palm sugar or brown sugar
• 1 tbsp Fresh ginger, minced
• 1 tbsp Fresh lime juice
• 0.5 cup Fresh basil leaves

Instructions

1. 1

   Heat the coconut oil in a large skillet or wok over medium-high heat.

2. 2

   Add the minced ginger and red curry paste, stirring constantly for 2 minutes until fragrant.

3. 3

   Add the cubed chicken and cook until the outside is no longer pink, about 5 minutes.

4. 4

   Pour in the coconut milk and bring the mixture to a gentle simmer.

5. 5

   Stir in the red bell peppers, bamboo shoots, fish sauce, and sugar.

6. 6

   Simmer for 10-12 minutes until the chicken is cooked through and the sauce has slightly thickened.

7. 7

   Remove from heat and stir in the fresh lime juice and basil leaves.

8. 8

   Serve hot over steamed jasmine rice.