Thai Red Curry Chicken- GF, DF

I have still been in a food funk lately. I haven't felt very creative...maybe it's the heat. :/ The other night I invited some of my siblings over for dinner. I was going to make Braised Short Ribs with Creamy Goat Cheese Polenta, my favorite recipe from The Pioneer Woman. Then I remembered that my sister had been craving Thai Red Curry for about a week. Our favorite local Thai restaurant is closed for several weeks and she has been going crazy. :)

So I decided to make Thai Red Curry, but I wanted it to be as authentic as possible. We have made red curry before that wasn't very good. I discovered a few things; a good, high quality red curry paste and using fresh Thai herbs makes all the difference...and if it's quick and easy red curry it won't be all that authentic or all that good.

This recipe takes about an hour from start to finish, but it is completely worth it. We all ate WAY more than we should have and were stuffed! It is some of the best Thai Red Curry I have had.

(Picture to follow. I need to make it again! :) )

Thai Red Curry Chicken
Serves 6

1 lb boneless, skinless chicken breast, cut into 1" cubes
3 cups chicken broth/stock
2-3 TB red curry paste (I used this one, purchased at Whole Foods. I have used Thai Kitchen brand before, it doesn't even remotely compare)
3 cans full-fat coconut milk (I like Thai Kitchen best)
3 TB coconut palm sugar (or 1 1/2 TB jaggery)
3 1/2 tsp fish sauce
1 large (or two small) red bell pepper, cored, seeds removed and cut into 1/4" slices
1 medium zucchini, cut into 1/4" sticks
2 carrots, peeled and cut into matchsticks
1 can bamboo shoots
2 large Kaffir lime leaves, use the end of a knife to pound the leaves to "bruise" them
1 cup fresh Thai basil, leaves and a few buds, discard stems
1 cup fresh cilantro, coarsely chopped

1 lb Thai Brown Basmati Rice, cooked

1. Bring the chicken broth to a boil. Add the chicken and par-boil for 1-2 minutes. Remove the chicken from the stock and set aside. Reserve the chicken stock for later.

2. In a large pot combine 1 cup of the coconut milk, curry paste, fish sauce and sugar. Whisk to combine well. Bring to a boil over medium-high heat. Reduce for 15-20 minutes, stirring occasionally, until it becomes a thick paste. Add a couple tablespoons of the reserved chicken broth and reduce again for an additional 10 minutes, stirring occasionally to avoid it sticking to the bottom and burning.

3. Add the remaining coconut milk and a 1/2 cup of the chicken broth. Bring back to a boil and then add the par-boiled chicken. Cook for 2-3 minutes. Add the red pepper, zucchini, carrots, bamboo shoots and lime leaves. Cook for an additional 10-15 minutes until the vegetables are tender, but still slightly crisp. Remove the lime leaves and discard.

4. Remove from heat and stir in the Thai basil and cilantro. Serve immediately over Thai Brown Basmati Rice.