Easy Thai Red Curry Chicken

Steps

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1. 1
   Heat the coconut oil in a pot over medium heat.
   ▶ ≈0:28
2. 2
   Add the red curry paste and stir constantly over medium heat for about 2 minutes, ensuring it blends well with the coconut oil until fragrant.
   ▶ ≈0:41
3. 3
   Pour in the creamy top layer of the canned coconut milk and continue stirring over medium heat for about 4-5 minutes until oil begins to separate on the surface.
   ▶ ≈1:49
4. 4
   Add the bite-sized pieces of chicken thigh, increase the heat, and mix well to coat with the curry.
   ▶ ≈3:44
5. 5
   When the chicken is halfway cooked, add the remaining coconut milk, stir well, and increase heat to bring to a simmer for about 5 minutes.
   ▶ ≈4:44
6. 6
   Pour in the unsalted chicken broth and bring to a boil over high heat.
   ▶ ≈5:53
7. 7
   Add the canned bamboo shoots that have been rinsed with water, and stir to combine.
   ▶ ≈6:30
8. 8
   Season with fish sauce and palm sugar, stirring well until the sugar dissolves completely. Taste and adjust seasoning as needed.
   ▶ ≈7:00
9. 9
   Add the torn kaffir lime leaves and simmer for about 5 more minutes.
   ▶ ≈8:01
10. 10
    Add the bell pepper pieces (red, yellow, and green) and cook over high heat for about 2 minutes to infuse flavor while keeping them tender-crisp.
    ▶ ≈8:54
11. 11
    Add the fresh Thai basil and stir quickly over high heat, ensuring it stays green and doesn't brown.
    ▶ ≈9:29
12. 12
    Turn off the heat, give it a final taste, and serve with jasmine rice or noodles.
    ▶ ≈9:57