Chicken in Red Curry

My husband was home from work for a couple of weeks and missed his weekly lunch at a local Thai restaurant. He’s back now but while he was home he found a recipe for one of his favorites: Chicken in Red Curry.

All of the recipes we found were very basic and had a lot of the same ingredients, so we took a little from each and added some of our own variations as well to come up with the one below.

At the restaurant he goes to the rice and curry are served separately, you get a spoonful of rice and then scoop up with the curry with it.

Chicken in Red Curry

1 lb diced boneless chicken
1-2 tablespoon red curry paste
1 (14 oz) can unsweetened coconut milk
1/2 cup sweet basil
5 lime leaves, halved (or one Tb lime zest)
1 Tb red chili paste
1 cup sliced zucchini
1 red bell pepper, sliced
2 tablespoons fish sauce
1/3 cup water
1 (8 oz) can sliced bamboo shoots
1 1/2 teaspoons brown sugar

Heat about 1/2 the coconut milk to a boil in a large pan, stir in the red curry paste. Add the chicken, reduce heat, and simmer until chicken is cooked through, about 5-7 minutes.

Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil. Stir in the zucchini, red bell pepper, lime leaves, and chili paste. Cook several minutes or until zucchini are tender. Garnish with basil and serve with rice.