Thai Red Curry Chicken

🥘 Ingredients

• chicken 500 g
• water 2 tbsp
• cornstarch 2 tsp
• oil 1 tsp
• oyster sauce 1 tsp
• oil 2 tbsp
• garlic 2 cloves
• ginger 2 slices
• red curry paste 115 g
• brown sugar 2 tsp
• onion 1 small
• bell pepper ½
• green beans 4 oz
• bamboo shoots 125 g
• fish sauce 1 tbsp
• coconut milk 400 ml
• Thai basil ½ cup
• cilantro

1. 1

   Combine the sliced chicken with the water , cornstarch , oil , and oyster sauce . Mix well to combine, and set aside for 15 minutes while you prepare the other ingredients for the dish.
2. 2

   When you’re ready to cook, heat a wok or cast iron/carbon steel skillet until it just starts to smoke. Add 1 tablespoon oil , and spread it around to coat. Add the chicken, and stir-fry until the chicken is mostly cooked and lightly browned. Turn off the heat, remove the chicken to a bowl, and set aside.
3. 3

   Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger , and fry for 1 minute until fragrant. Increase the heat to medium-high, add the red curry paste , and fry for another minute. Stir in the brown sugar .
4. 4

   Add the onion , bell pepper , green beans , bamboo shoots , and fish sauce , and fry for 2 minutes, until the onions begin to wilt. Then reduce the heat to medium, and add the coconut milk . Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too high, or the coconut milk may split and have a grainy appearance.)
5. 5

   Stir in the chicken, and simmer for 1 more minute. Finally, stir in the Thai basil , just until it wilts. Garnish with cilantro if desired, and serve!