A delightful Thai-inspired curry dish featuring tender chicken, vibrant vegetables, and a creamy coconut curry sauce served over fluffy rice.
In a medium saucepan, combine the red curry paste and coconut milk.
Stirring constantly prevents the curry paste from sticking to the pan.
Simmer the mixture for 5 minutes to blend the flavors.
Simmering allows the flavors to meld together beautifully.
Add the basil, bamboo shoots, fish sauce, brown sugar, chicken stock, and mushrooms to the saucepan.
Adding the ingredients in stages ensures even cooking and flavor distribution.
Simmer the sauce for 10 minutes to thicken slightly.
Keep the heat low to prevent the sauce from boiling over.
In a frying pan, sauté the red and green bell peppers and onion in a little oil until softened.
Use high heat for a slight char on the vegetables for added flavor.
Cook the chicken breasts in the same pan until fully cooked through.
Cut the chicken into smaller pieces for quicker cooking.
Serve the curry sauce over bowls of cooked brown rice, topped with the sautéed vegetables and chicken.
Garnish with additional fresh basil or a squeeze of lime for a fresh finish.
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