– 1 tablespoon coconut oil or canola oil – 1 yellow onion thinly sliced – 3 tablespoons Thai red curry paste – 3 medium carrots peeled and cut into ¼-inch coins – 2 red bell peppers sliced into thin strips – 2 (14-ounce) cans light coconut milk for a more decadent curry, use one can regular and one can light – 2 large leafy sprigs Thai basil or regular basil plus additional leaves for serving – 1 1/2 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces or swap 1 (15-ounce) can rinsed and drained chickpeas – 1 (8-ounce) can bamboo shoots drained – 3 tablespoons peanut butter – 1 1/2 tablespoons low sodium soy sauce – 1 tablespoon fish sauce or additional low sodium soy sauce – 2 teaspoons Worcestershire sauce omit to make vegetarian – 1 tablespoon coconut sugar or brown sugar – 2 medium limes zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice) – Cooked brown rice or cauliflower rice or quinoa for serving – Chopped unsalted roasted peanut
In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
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Add the red curry paste and stir very quickly to coat the onion.
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Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
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Add the carrot and bell peppers. Boil and stir for 5 minutes more.
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Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
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Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.
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