Follow these steps for perfect results
Boneless Chicken
Cut Into Cubes
Sambal (red Chili Paste)
Worcestershire Sauce
Fish Sauce
Garlic/Ginger Paste
Chili Infused Oil
Thai Red Curry Paste
Coconut Milk
Chicken Bouillon
Hot Water
Mushrooms
Sliced
Green Pepper
Sliced
Baby Sweet Corn
Cut Stalks In Half
Thai Basil Leaves
Wash the chicken cubes and rinse with vinegar.
Marinate the chicken cubes with red chili paste, Worcestershire sauce, fish sauce, and garlic/ginger paste for 1 hour.
Heat chili oil in a skillet on medium-high heat.
Add curry paste and whisk for about 30 seconds.
Pour in the coconut milk and whisk to combine.
Add marinated chicken with juices, bring to a boil, then add chicken bouillon in hot water.
Reduce temperature and cook for 10 minutes, or until chicken is tender.
Add mushrooms, green pepper, and baby corn.
Simmer for 3 minutes until vegetables are cooked but still crispy.
Garnish with basil leaves before serving.
Serve over steamed rice.
Expert advice for the best results
Adjust the amount of red curry paste to control the spice level.
Add other vegetables like bamboo shoots or water chestnuts.
For a richer flavor, use full-fat coconut milk.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Garnish with fresh basil and a sprinkle of red pepper flakes.
Serve with steamed jasmine rice.
Garnish with chopped peanuts.
Complements the spice and sweetness.
Clean and refreshing to balance the richness.
Discover the story behind this recipe
A staple dish in Thai cuisine.
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