Chicken in Red Curry with Bamboo Shoots
photo by AggieK120
- Ready In:
- 33mins
- Ingredients:
- 11
- Serves:
-
4-5
ingredients
- 1 lb diced boneless chicken
- 1 -2 tablespoon red curry paste
- 3⁄4 cup unsweetened coconut milk
- 1⁄2 cup sweet basil
- 5 kaffir lime leaves, halved
- 1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
- 1⁄2 cup sliced zucchini
- 2 tablespoons fish sauce
- 1⁄3 cup water
- 5 ounces sliced bamboo shoots
- 1 1⁄2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar
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
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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.
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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. :)
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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.
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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
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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
PalatablePastime
Cincinnati
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