Ingredients

 

2 Tbsp vegetable oil

6 garlic cloves minced

3 to 4 chicken breasts sliced

6 red and orange mini bell peppers sliced

1 green pepper sliced

2 13.66 fl-oz cans Thaï coconut milk

1 8oz can bamboo shoots drained

4 oz red Thaï curry paste

1 big onion minced

1 cup chicken broth

A handful of basil leaves

2 tsp ground red pepper to taste

1 tsp pepper flakes

Lime wedges

Salt and pepper to taste

 

 

Instructions

 

 

1 - Heat the oil in a large skillet over medium heat. Add the onion, green pepper, and chicken and cook for a few minutes. Add the garlic and cook until fragrant, then add the curry paste and the chicken broth, stir and bring to a boil.

 

2 - Pour the coconut milk and reduce heat to low, add the salt and pepper, the pepper flakes, and ground red pepper. Cook until the chicken is fully cooked. 

 

3 - When the chicken is cooked, throw the raw bell peppers, the bamboo shoots, and the basil in the skillet.

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4 - Serve immediately with lime wedges and white rice.