Ingredients

• 1.5 pound chicken breasts, cut into 1-inch cubes
• 3 tablespoon red curry paste
• 13.5 ounce coconut milk
• 1 cup chicken broth
• 8 ounce bamboo shoots, drained
• 1 red bell pepper, sliced into strips
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon vegetable oil
• 0.25 cup Thai basil, roughly chopped
• 1 teaspoon lime juice
• 1 red Thai chili, thinly sliced (optional garnish)

Steps

1. Cut chicken breasts into 1-inch cubes and set aside.
2. Slice the red bell pepper into strips and drain the canned bamboo shoots in a colander.
3. Roughly chop fresh Thai basil and set aside for garnish.
4. Heat 1 tablespoon of vegetable oil in a large saucepan or Dutch oven over medium-high heat.
5. Add 3 tablespoons of red curry paste to the hot oil and stir constantly for 1 minute to bloom the spices and release their aromatic flavors.
6. Pour in the entire can of coconut milk (including the cream layer) and whisk to combine with the curry paste until smooth.
7. Add 1 cup of chicken broth and stir well to create a uniform sauce.
8. Add the cubed chicken to the curry sauce and stir to coat evenly with the sauce.
9. Bring the curry to a simmer over medium heat, then reduce heat to medium-low and simmer for 10 minutes until the chicken is partially cooked through.
10. Add the drained bamboo shoots and red bell pepper strips to the curry and stir to combine.
11. Continue simmering for 5 more minutes until the chicken is fully cooked and the vegetables are tender-crisp.
12. Stir in 2 tablespoons of fish sauce and 1 tablespoon of palm sugar, mixing until fully dissolved.
13. Taste the curry and add 1 teaspoon of lime juice, adjusting salt or sweetness to your preference.
14. Pour the curry into serving bowls and garnish with fresh Thai basil and thinly sliced red chili if using. Serve hot with jasmine rice or noodles.