Thai Curry Chicken

Ingredients and Weight:

• boneless, skinless chicken breasts: 2 lbs
• red curry paste: 1/4 cup
• coconut milk: 2 (13.5 oz) cans
• chicken broth: 1 cup
• bamboo shoots, sliced: 1 (14 oz) can
• bell pepper, diced: 1/2 cup
• carrots, diced: 1/2 cup
• onion, chopped: 1/2 cup
• sugar: 2 tbsp
• lime juice: 1 tbsp
• cilantro, chopped: 2 tbsp

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Cut chicken into bite-sized pieces.
2. In a large skillet or Dutch oven, heat curry paste over medium heat for 1 minute.
3. Add coconut milk, chicken broth, bamboo shoots, bell pepper, carrots, onion, sugar, and lime juice to the pot. Bring to a boil.
4. Reduce heat to medium-low, add chicken, and simmer until chicken is cooked through, about 15-20 minutes.
5. Stir in cilantro before serving.

Nutritional Information:

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

Dish Characteristics:

• Savory and aromatic
• Creamy and slightly spicy
• Vibrant and colorful
• Pairs well with jasmine rice

User Comments:

• "This dish is so flavorful and satisfying. The curry paste gives it the perfect amount of heat."
• "I've tried many Thai curry dishes before, but this is by far the best. The chicken is so tender."
• "The balance of flavors in this dish is incredible. I will definitely be making it again and again."

Special Precautions and Tips:

• Use high-quality curry paste for the best flavor.
• Adjust the amount of sugar and lime juice to taste.
• If you don't have bamboo shoots, you can substitute water chestnuts or green beans.
• Serve with jasmine rice or your favorite side dish.