1kg chicken thigh fillets, trimmed, cut in half crossways
2 -3 Tbsp fresh Thai red curry paste (see note below)
1 cup Chicken/Vegetable (or fish if you like) Stock
150g fresh mushrooms, halved (optional)
Small can sliced bamboo shoots, drained
1 tablespoon fish sauce (or 1 finely sliced anchovy)
1 tablespoon brown sugar (optional)
150ml lite coconut milk
1/3 cup basil (or Thai basil) leaves
3-4 lime leaves/lemon leaves
1 red capsicum, sliced
Steamed Rice, to serve
GUIDE / INSTRUCTIONS
Heat 1 tablespoon oil in a large frying pan or pot over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to the side. Reduce pan heat to low.
Add remaining oil to pan. Add mushroom and bamboo shoots and cook for 1 min. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir in until curry paste has dissolved.
Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine. Cover and cook for 30 min (or longer but slower in a slow pot if you like).
Combine fish sauce/anchovy, sugar, lime leaves and coconut milk in a jug. Stir into curry. Cover and cook for a further 15 minutes. Stir in basil and capsicum. Spoon curry over rice. Serve and enjoy!
Have a super week ahead and enjoy eating well and staying healthy!