Chicken in Red Curry with Bamboo Shoots
Indulge in the bold and aromatic flavors of Chicken in Red Curry with Bamboo Shoots, a classic Thai-inspired dish that's as vibrant as it is delicious. Tender pieces of chicken are simmered in a luscious coconut milk base infused with fragrant red curry paste, creating a rich and creamy sauce with just the right kick of spice. Sliced bamboo shoots add a satisfying crunch, while a hint of fish sauce and sugar perfectly balances the savory and slightly sweet notes. Optional additions like kaffir lime leaves, Thai basil, and fresh red chili elevate the dish, adding layers of complexity and freshness. Quick and easy to prepare in under 40 minutes, this crowd-pleasing curry is best served piping hot over fluffy jasmine rice for a comforting and restaurant-quality meal. Perfect for weeknight dinners or special occasions, this recipe will transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 500 grams Chicken breast or thighs (boneless, skinless)
- 3 tablespoons Red curry paste
- 400 ml Coconut milk
- 200 grams Bamboo shoots (sliced, canned or fresh)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 4 pieces Kaffir lime leaves (optional)
- 10 leaves Thai basil leaves (optional)
- 1 piece Red chili (sliced, optional for garnish)
- Salt (to taste)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Slice the chicken into bite-sized pieces and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste to the hot oil and stir continuously for 1-2 minutes until fragrant.
Slowly pour in the coconut milk, stirring to combine with the curry paste. Let it come to a gentle simmer.
Add the sliced chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Add the bamboo shoots to the skillet and stir to incorporate.
Season the curry with fish sauce, sugar, and a pinch of salt to taste. Stir well and allow the mixture to simmer for an additional 3-4 minutes to let the flavors meld.
If using kaffir lime leaves, tear them slightly to release their aroma and add them to the curry.
Turn off the heat and stir in the Thai basil leaves, if desired.
Serve the chicken in red curry hot with a side of jasmine rice, garnished with sliced red chili if preferred.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 41.4 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3190 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
