Spicy Thai-Style Chicken Curry with Steamed Rice

1.Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until fluffy. Keep warm.

2.Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic, sliced galangal, bruised lemongrass, and torn kaffir lime leaves to the skillet. Stir-fry for 1-2 minutes until fragrant, taking care not to burn the garlic.

4.Add the Thai red curry paste to the skillet and cook, stirring constantly, for 2 minutes to release its aromas.

5.Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.

6.Add the chicken pieces to the curry sauce, stirring to coat them evenly. Simmer uncovered for 15-20 minutes, or until the chicken is cooked through and tender.

7.Stir in the fish sauce, palm sugar, sliced red Thai chilies, and bamboo shoots. Continue to simmer for another 5 minutes to allow flavors to meld.

8.Remove the lemongrass stalks and galangal slices from the curry. Taste and adjust seasoning with salt or additional fish sauce if needed.

9.Turn off the heat and stir in the fresh Thai basil leaves and lime juice for a bright, fresh finish.

10.Serve the spicy chicken curry hot over steamed jasmine rice, garnished with fresh cilantro leaves. Enjoy immediately.