Thai Red Curry with Chicken

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large pot over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2. Cook the aromatics
   Add the sliced onions to the pot and cook for 2-3 minutes until they begin to soften. Add the kaffir lime leaves and stir to incorporate the flavors.
3. Add the coconut milk
   Pour in the coconut milk and bring to a gentle simmer. Do not let it boil rapidly as this can cause the coconut milk to split. Stir occasionally to combine the curry paste with the coconut milk.
4. Cook the chicken
   Add the chicken pieces to the simmering curry and cook for 12-15 minutes until the chicken is cooked through and tender. Maintain a gentle simmer throughout the cooking process.
5. Add the vegetables
   Add the sliced red bell pepper and bamboo shoots to the curry. Cook for an additional 5 minutes until the bell pepper is slightly softened but still has some crunch.
6. Season the curry
   Stir in the fish sauce, palm sugar, and fresh lime juice. Taste and adjust seasonings as needed. If using, add the sliced Thai chilies for extra heat.
7. Finish with fresh herbs
   Remove the pot from heat and gently stir in the Thai basil leaves, allowing them to wilt from the residual heat. This preserves their fresh flavor and aroma.