Chicken in Red Curry with Bamboo Shoots

"An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request."
 
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photo by AggieK120 photo by AggieK120
photo by AggieK120
Ready In:
33mins
Ingredients:
11
Serves:
4-5
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ingredients

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directions

  • Heat about 1/2 the coconut milk to a boil in a large pan.
  • Stir in the red curry paste.
  • Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
  • Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
  • Stir in the zucchini, kaffir lime leaves, and hot chillies.
  • Cook several minutes or until zucchini are done to your liking.
  • Garnish with sweet basil before serving.
  • Serve with hot rice, if desired.

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Reviews

  1. We loved this recipe! I took one reviewers advise and kept the curry to 1 Tbsp and used 4 instead of 5 lime leaves, but we couldn't pick out the taste of the leaves in the recipe, so I don't know how 4 vs 5 leaves would make a difference, unless they weren't there at all. Also, for the chilis, I used 2 one inch long peppers from those pickled in a bottle, and removed the seeds. Not too hot, not too mild - just right. Anyway, I followed the rest of the recipe as written and I wouldn't change anything I did next time.
     
  2. This stuff is awesome!!!! I made this on the weekend with other Asian dishes. I substituted the chicken for beef strips. What an amazing flavour. Just like the locate Thai food restaurant. Thanks Sue for posting. Deb
     
  3. This curry is fantastic. I made it for dinner last night for DH and I and we both loved it. However, I didn't have any bamboo shoots, so I added some julienned carrots and some sugar snap peas. I also didn't have red curry paste, so I had to use curry powder instead. I love the flavour the kaffir lime leaves give to this dish and the bit of heat from the chilli is good too. I only added one chilli as I don't like my mouth burning too much, but my husband said he would have added more if he made it just for himself. The only thing I will do next time is to halve the amount of fish sauce or use soy sauce instead as it was a little salty for our tastes. We will definitely be making this curry again. :)
     
  4. I absolutely loved this recipe! (Of course I have always liked red curry.) It tasted just like the red curry chicken I got from a Thai restaurant last week. The only things I would do differently next time is a little less curry (I used 1.5 tbsp) and a little less lime (4 instead of 5 leaves). I may eventually consider making my own red curry paste for a unique flavor.
     
  5. DH and I were craving Thai red salmon curry so I used this recipe and substituted salmon for the chicken. It turned out as good or better than the salmon curries that we've tried at various Thai restaurants. I fried two salmon filets for a couple of minutes on each side, peeled off the skin and cut the filets into large chunks. I added the salmon to the curry sauce when I added the zucchini. I also added a sliced red bell pepper, a sliced onion, and a juliened carrot. I could not get kaffir lime leaves so I substituted the zest of one lime. The only other change was that I added an additional 1/2 tsp of brown sugar after tasting the curry. This was so tasty that I will be making it again. I am very glad that I doubled the recipe as we are looking forward to eating the leftovers tomorrow!
     
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Tweaks

  1. This stuff is awesome!!!! I made this on the weekend with other Asian dishes. I substituted the chicken for beef strips. What an amazing flavour. Just like the locate Thai food restaurant. Thanks Sue for posting. Deb
     
  2. DH and I were craving Thai red salmon curry so I used this recipe and substituted salmon for the chicken. It turned out as good or better than the salmon curries that we've tried at various Thai restaurants. I fried two salmon filets for a couple of minutes on each side, peeled off the skin and cut the filets into large chunks. I added the salmon to the curry sauce when I added the zucchini. I also added a sliced red bell pepper, a sliced onion, and a juliened carrot. I could not get kaffir lime leaves so I substituted the zest of one lime. The only other change was that I added an additional 1/2 tsp of brown sugar after tasting the curry. This was so tasty that I will be making it again. I am very glad that I doubled the recipe as we are looking forward to eating the leftovers tomorrow!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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