1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish
Start your rice cooking.
(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.
Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.
When the chicken is cooked, remove to a bowl and set aside.
Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.
Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.
Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.
Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.
Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).
Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.
*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.
Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.
Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.
Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.