Quick Thai Red Curry

Red curry paste, coconut milk, chicken, bamboo shoots.

⏱ 30 min · 🍽 Serves 4 · SaucesRiceSeafood

Ingredients

• Thai red curry paste (key)
  📍 Aisle 1 Left, Seasoning Mixes & Bouillon
• Coconut milk (key)
  📍 Aisle 1 Left, Seasoning Mixes & Bouillon
• Chicken or shrimp
  📍 Aisle 1 Left, Pancake, Dessert & Batter Mixes
• Fish sauce + palm sugar
  📍 Aisle 1 Right
• Bamboo shoots canned
  📍 Aisle 1 Right, Canned Goods, Meats & Seafood
• Green onion or Thai basil
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Cooking oil + rice
  📍 Aisle 1 Right

Steps

1. Marinate chicken in fish sauce. Fry paste in oil; loosen with coconut milk. Add more coconut milk, water, palm sugar, bamboo; simmer 5 min.
2. Add chicken until just cooked. Off heat fold greens. Taste with fish sauce. Rice.

💡 Store note: Skip makrut if missing; green onion for Thai basil.

Adapted from Hot Thai Kitchen (wording rewritten).