Ingredients

8 oz or 1 cup chicken, cut into bite-sized pieces
1 cup bell peppers, cut into bite-sized pieces
3/4 cup bamboo shoots
1 handful of Thai sweet basil
2 tbsp red curry paste
1 3/4 cups coconut milk
1 tbsp sugar
1/2 tbsp chicken bullion powder
1 tsp salt

Directions

Heat a pot or large wok over medium heat. Pour in a third of the coconut milk and cook until you see the oil starting to separate with the milk. Stir in the red curry paste. Follow it up with the rest of the coconut milk.

Toss in chicken pieces and add sugar, chicken bullion powder, and salt. Cook and stir until chicken is cooked.

Add bell peppers and bamboo shoots. Cook until they’re just as tender as you like them.

Turn off the heat and toss in Thai basil. Serve immediately.