Thai Red Curry with Chicken Red Peppers and Bamboo Shoots
Ingredients
- 1 tablespoon vegetable oil
- 1/2 red onion, thinly sliced
- 2 tablespoons store-bought red curry paste
- One 13 1/2-ounce can coconut milk, well shaken
- 8 ounces boneless skinless chicken breasts, thinly sliced
- 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
Instructions
Thai Red Curry with Chicken, Red Peppers and Bamboo Shoots serves 4 original recipe by Food & Wine.
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