A delicious chicken curry made with red curry paste, coconut milk, bell peppers, basil leaves, bamboo shoot and kaffir lime leaves, based on the Thai cuisine and perfect for dinners, best served with rice
Heat oil in a pan.
Add the chopped shallots, ginger, garlic, spring onions and sautée.
Next add bell pepper, snow-peas, and carrots.
Stir fry for about 6 -7 minutes.
Add the red curry paste ( add more if you can tolerate the spice).
Fry till you get a nice red color and then add soy sauce and fish sauce (if using).
Next, add chicken and fry well.
Add bamboo shoots, kaffir lime leaves, and chopped basil.
Add salt and sugar.
Cook covered until chicken is well done.
Finally, add coconut milk and simmer.
For a thicker consistency, keep boiling for a whileGarnish with chopped coriander and basil leaves.
Serve this delicious aromatic curry with white rice!