1 large red bell pepper, cored and chopped into 1-inch pieces
One 8-ounce can bamboo shoots, rinsed and drained
2 tablespoons fish sauce
1 tablespoon freshly squeezed lime juice
Lime wedges, for serving
How to Make It
Heat the oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the curry paste and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely dissolved. Add the rest of the coconut milk and bring to a simmer. Add the chicken, bell pepper and bamboo shoots and simmer, stirring occasionally, until the chicken is tender and cooked through, about 10 minutes. Stir in the fish sauce and lime juice.
Serve with rice and lime wedges on the side.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.