Thai Red Curry with Chicken

Ingredients

• 2 tsp cooking oil
• 1.5 lbs chicken tenderloins cubed
• 2 tbsp Thai red curry paste
• 5-6 cloves garlic
• 2 tsp ginger root chopped
• 13.5 oz canned unsweetened coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp lime zest
• 1 tbsp lime juice
• 1 zucchini cubed
• 1 red bell pepper sliced
• 5 oz canned bamboo shoots drained
• 1 tsp corn starch optional
• 1/4 cup cilantro garnish
• salt to taste, optional

Instructions

1. Heat cooking oil in a large skillet under medium high heat.
2. Once oil is bubbling, add chicken to skillet. Once chicken is almost cooked, add Thai red curry paste (see Note 1), garlic, and ginger. Stir continuously for a minute until fragrant.
3. Add coconut milk, fish sauce, brown sugar, lime zest, and lime juice to skillet. Bring to a boil and cook for few minutes. Stirring continuously.
4. Add zucchini, bell peppers, and bamboo shoots. Cook for a few more minutes until zucchini is soft. Stir continuously.
5. Optional: To thicken curry sauce, bring a few tablespoon of curry sauce to a cup and add cornstarch to cup. Stir until cornstarch dissolve then pour cornstarch + water liquid back to skillet. Bring to a boil.
6. Optional: add salt to taste to open up flavors.
7. Remove from heat. Garnish with chopped cilantro.
8. Serve and enjoy!