Thai Red Curry Chicken

Instructions

1. 1

   Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well and set aside for 15 minutes while preparing the other ingredients.

2. 2

   Heat a wok or cast iron skillet until it just starts to smoke. Add 1 tablespoon oil and spread to coat. Add the chicken and stir-fry until mostly cooked and lightly browned. Remove chicken to a bowl and set aside.

3. 3

   Over medium-low heat, add the remaining 1 tablespoon oil to the pan along with the garlic and ginger. Fry for 1 minute until fragrant. Increase heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.

4. 4

   Add the onion, bell pepper, green beans, bamboo shoots, and fish sauce. Fry for 2 minutes until the onions begin to wilt. Reduce heat to medium and add the coconut milk. Bring to a simmer.

5. 5

   Stir in the chicken and simmer for 1 more minute. Stir in the Thai basil just until it wilts. Garnish with cilantro if desired and serve.