This is the easiest recipe and so delicious. This dish comes with some heat, so be mindful if you tend to have a low tolerance. If you are looking for a lot of heat, add in some Thai chili or a sliced Serrano chili! For the best result we recommend Thai basil, but you can substitute with regular basil in a pinch or if you just want to use what’s already on hand.
INGREDIENTS
1 can coconut milk unsweetened
1/4 cup Thai chili paste
1 tbsp lime juice (or half a lime)
2 pound chicken breast. cut thinly on the bias
1 medium red pepper, julienned
1/2 medium red onion, thinly sliced
1 cup bamboo shoots (canned okay)
1/2 cup Thai basil, ripped from the stem
2 tsp tamarind paste
1 Serrano chili sliced (optional)
DIRECTIONS
Pour about a half cup of the cream (top of the can) from coconut milk into a large skillet or wok. Mix the chili paste into the cream and cook it until it separates and looks like peanut butter. The edges of the pan should look caramelized.
Pour in the rest of the can of coconut milk and let it come to a boil. Pour in the lime juice and add in the chicken. Let it cook for about 5 minutes.
Next, add the peppers, onion, and bamboo shoots. Cook for about 6 minutes until sauce thickens, then put the Thai basil and tamarind paste in and cook for 2 more minutes.
Let cool before serving, garnish with extra basil and Serrano peppers (optional).
Nutrition Facts for 1/4 the dish (about 8oz): 547 calories, 30.6g fat, 21g carbs, 49g protein