- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 2 cups coconut milk
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3/4 cup bamboo shoots, drained
- 2 cups frozen mixed vegetables, thawed
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 3/4 cup fresh Thai basil leaves
- 2 tablespoons fresh lime juice
- Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.