Chicken Curry with Bamboo Shoots
Submitted by shi
Thai red curry chicken with velvety coconut cream, crunchy bamboo shoots, kaffir lime, and fresh basil. This 30-minute wok recipe delivers authentic Southeast Asian flavor with minimal ingredients.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve ever ordered red curry at a Thai restaurant and thought “I could never make this at home," think again.
This streamlined version starts with coconut cream gently warmed (not boiled!) and red curry paste fried with golden garlic to unlock all those fragrant chilies.
Chicken breast cooks fast in the sauce, and bamboo shoots add that signature crunch you know from your favorite takeout spot.
Kaffir lime leaves and a handful of fresh basil stirred in at the end bring that bright, citrusy aroma that makes Thai curry smell so impossibly good.
Variations
- Use green curry paste and swap basil for Thai basil for a different flavor profile
- Add sliced baby corn or bell peppers for more color and texture
- Stir in a spoonful of peanut butter for a richer, nuttier sauce
Pro Tips
- Warm the coconut cream gently in a separate pan; boiling it will break and turn it grainy
- Fry the curry paste until you can smell it bloom; that’s when the essential oils release
- Tear the kaffir lime leaves rather than chopping for a more aromatic result
Ingredients
Directions
Gently heat the coconut cream in a small pan but do not let it boil.
In a wok or frying pan heat the oil and fry the garlic until golden brown.
Add the curry paste and stir well.
Pour in the warmed coconut cream and stir until it begins to reduce and thicken.
Add the fish sauce and sugar and stir.
Add the chicken and cook, stirring constantly, until the meat is opaque.
Add the stock, stir and cook for one to two minutes or until the chicken is cooked through.
Stir in the lime leaves, then add the bamboo shoots and basil leaves.
Stir, cook gently for a final minute and turn into a serving dish.
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