Red Curry Chicken

Instructions

1. Prepare the base
   Heat vegetable oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
2. Create the curry sauce
   Slowly add 1 can of coconut milk to the curry paste, stirring continuously to combine. Bring to a gentle simmer and cook for 3-5 minutes until the oil begins to separate from the coconut milk.
3. Cook the chicken
   Add the chicken pieces to the pot and stir to coat with the curry sauce. Cook for 5-7 minutes, stirring occasionally, until the chicken is nearly cooked through.
4. Add vegetables and aromatics
   Add the second can of coconut milk, red bell pepper, bamboo shoots, fish sauce, sugar, kaffir lime leaves, and lemongrass. Stir well and bring to a simmer.
5. Simmer to perfection
   Reduce heat to medium-low and simmer uncovered for 10-15 minutes until the chicken is completely cooked and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Finish with fresh elements
   Remove from heat and stir in the lime juice. Taste and adjust seasoning with more fish sauce or sugar if needed. Remove the lemongrass pieces and torn lime leaves (or leave them in but advise diners not to eat them).
7. Garnish and serve
   Stir in the Thai basil leaves and optional sliced chilies just before serving. Serve hot with steamed jasmine rice, and garnish with additional basil leaves if desired.