Thai Chicken Curry in Coconut Milk

Ingredients and Weight:

• Chicken breast, boneless, skinless: 1 pound (450g)
• Red curry paste: 2 tablespoons
• Coconut milk: 1 can (14 ounces)
• Chicken broth: 1 cup
• Sugar: 1 tablespoon
• Fish sauce: 2 tablespoons
• Lime, juiced: 1/2
• Red bell pepper, diced: 1/2 cup
• Green bell pepper, diced: 1/2 cup
• Bamboo shoots, drained: 1/2 cup
• Water chestnuts, sliced: 1/2 cup
• Thai basil, chopped: 1/4 cup

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Difficulty Level: 2 (Easy-Moderate)

Preparation Method Steps:

1. Cut the chicken into bite-sized pieces.
2. Heat a large pot or skillet over medium heat. Add the curry paste and cook for 1 minute, stirring constantly.
3. Add the coconut milk, chicken broth, sugar, and fish sauce. Bring to a simmer.
4. Add the chicken and cook for 10 minutes, or until cooked through.
5. Stir in the red bell pepper, green bell pepper, bamboo shoots, water chestnuts, and lime juice. Cook for 5 minutes more.
6. Garnish with Thai basil before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 20g

Dish Characteristics:

• Creamy and flavorful with a spicy kick
• Packed with vegetables for a balanced meal
• Aromatic with the fragrance of Thai basil
• Perfect for a weeknight dinner or a special occasion

User Comments:

• "This curry was absolutely delicious! The flavors were perfectly balanced and the chicken was tender and juicy."
• "I loved the mix of vegetables in this dish. It made it so colorful and flavorful."
• "This is the best Thai chicken curry I've ever had. I'll definitely be making it again!"
• "This curry is so easy to make and so delicious. I highly recommend it!"
• "I made this curry a little spicier by adding extra curry paste. It was perfect!"

Special Precautions and Tips:

• If you don't have red curry paste, you can use yellow or green curry paste instead.
• If you can't find bamboo shoots or water chestnuts, you can substitute with baby corn or chopped carrots.
• Serve this curry over jasmine rice or your favorite noodles.
• Leftovers will keep well in the refrigerator for up to 3 days.