2teaspoonsWorcestershire sauceomit to make vegetarian
1tablespooncoconut sugar or brown sugar
2medium limeszest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice)
Cooked brown rice or cauliflower rice or quinoafor serving
Chopped unsalted roasted peanutsfor serving
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
Add the red curry paste and stir very quickly to coat the onion.
Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
Add the carrot and bell peppers. Boil and stir for 5 minutes more.
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.
Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.
TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm curry in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.