In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and set aside for 15 minutes.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Add the red curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
Add the bamboo shoots, bell peppers, and fish sauce to the skillet. Stir well and return the chicken to the skillet. Reduce heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the brown sugar and lime juice. Taste and adjust seasoning as needed.
Garnish with fresh cilantro and sliced red chili (optional).
Serve hot over jasmine rice. Enjoy!
It was alright. Not the best Thai curry I've ever had, but not the worst either. The vegetables could have been cooked a bit more.
Good, but not great. I think I prefer a different brand of red curry paste, which might have made a difference. The jasmine rice was a perfect pairing though.
Incredible! The flavors are so vibrant. The balance of sweet and spicy is perfect. This recipe is going into my regular rotation.
This was a really tasty meal, and it was pretty quick to put together. I used chicken thighs instead of breast and it worked out great. I appreciate the heads up about adjusting the curry paste to taste!
This recipe is a keeper! It's restaurant-quality and surprisingly simple to make. The coconut milk makes it so creamy and delicious. Will be making this again soon.
