Thai Red Curry Chicken

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.

• chicken: 500 g
• water: 2 tbsp
• cornstarch: 2 tsp
• oil: 1 tsp
• oyster sauce: 1 tsp

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.

• oil: 2 tbsp

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.

• garlic: 2 cloves
• ginger: 2 slices
• red curry paste: 115 g
• brown sugar: 2 tsp

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.)

• onion: 1 small
• bell pepper: ½
• green beans: 4 oz
• bamboo shoots: 125 g
• fish sauce: 1 tbsp
• coconut milk: 400 ml

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!

• Thai basil: ½ cup
• cilantro