Sautéed Chicken

Sauté chicken in Thai red curry paste. (Sautéed Chicken)

Add coconut milk and chicken broth. (Coconut Milk and Broth)

Simmer until chicken is cooked through. (Simmering Curry)

Stir in bell peppers and bamboo shoots. (Bell Peppers and Bamboo Shoots)

Season with fish sauce and sugar. (Fish Sauce and Sugar)

Let flavors meld for a few minutes. (Melding Flavors)

Garnish with fresh basil leaves. (Fresh Basil Garnish)

Serve over steamed jasmine rice. (Steamed Rice)