Thai Red Curry with Chicken

Instructions

1. 1
   Heat vegetable oil in a large wok or heavy-bottomed pan over medium-high heat.
2. 2
   Add red curry paste and fry for 2-3 minutes until fragrant, stirring constantly.
3. 3
   Pour in half of the coconut milk and stir well to combine with the curry paste.
4. 4
   Add the chicken pieces and cook for 5-7 minutes until they begin to turn opaque.
5. 5
   Add the remaining coconut milk and chicken stock, then bring to a simmer.
6. 6
   Add sliced red bell peppers, bamboo shoots, and kaffir lime leaves.
7. 7
   Season with fish sauce and palm sugar, stirring to combine.
8. 8
   Simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened slightly.
9. 9
   Stir in fresh Thai basil leaves just before serving.
10. 10
    Taste and adjust seasonings as needed.
11. 11
    Serve hot over jasmine rice.