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.
- Ready In:
- 33mins
- Serves:
- Units:
Nutrition Information
7
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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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RECIPE MADE WITH LOVE BY
@PalatablePastime
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@PalatablePastime
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"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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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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