Step 1: Prepare Your Ingredients

Before you turn on the stove, prep everything. Slice the chicken into thin strips. Wash and cut your bell peppers. Open the can of coconut milk and shake it well. Drain the bamboo shoots.

Step 2: Sauté the Curry Paste

Heat oil in a large pan or wok over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant. Stir constantly to avoid burning—the aroma should be intense and slightly smoky.

Step 3: Add the Coconut Milk

Slowly pour in the coconut milk, stirring to combine with the curry paste. Let the mixture simmer for about 2–3 minutes until it begins to bubble and thicken slightly. Add the chicken broth for a slightly thinner sauce and extra depth of flavor.

Step 4: Add Chicken and Simmer

Add the sliced chicken to the pan. Stir well to coat in the sauce. Simmer on medium-low heat for 8–10 minutes, or until the chicken is fully cooked and tender.

Step 5: Add Vegetables and Final Seasoning

Stir in the bell peppers, bamboo shoots, and snow peas. Cook for an additional 3–5 minutes until vegetables are just tender but still colorful and slightly crisp. Add fish sauce, sugar, and lime juice to balance the flavors. Turn off heat and toss in fresh Thai basil leaves just before serving.