Thai Coconut Chicken Curry No Nuts No Shellfish 1771028722995 Ug77

Ingredients

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

Instructions

1. 1

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

2. 2

   Add the red curry paste and fry for 1-2 minutes until fragrant, being careful not to burn it.

3. 3

   Add the cubed chicken to the pan and sear until the outside is no longer pink.

4. 4

   Pour in the coconut milk and chicken broth, stirring to fully dissolve the curry paste.

5. 5

   Add the sliced red bell peppers and bamboo shoots, then bring the mixture to a gentle simmer.

6. 6

   Stir in the fish sauce and sugar, simmering for 10-12 minutes until the chicken is cooked through and the sauce thickens.

7. 7

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

8. 8

   Serve hot over jasmine rice, ensuring all garnishes used are nut-free.