Red Curry Chicken with Bamboo Shoot
Here is an authentic Thai recipe using bamboo. If you want, slice your bamboo into little matchsticks, as is common in Thai restaurants in America. Usually in Thailand the dish will be made with the sliced bamboo sold by ImportFood.com, not cut into smaller matchsticks. For a similar recipe see: Kaeng Kua Sour Bamboo Shoot with Shrimp.
For 4 Person(s)
- 1 1/2 Cups Chicken, Sliced to Bite Size pieces
- 1 Can (13.5 Ounce) Coconut Milk
- 1 Jar (24 Ounces) Bamboo Shoot Sliced
- 6 Kaffir Lime Leaves, Shredded
- 3 Tablespoons Fish Sauce
- 1 1/2 Tablespoons Palm Sugar
- 2 Tablespoons Red Curry Paste
- 1/2 Cup Water
- 1/2 Cup Fresh Thai Basil Leaves
- 5 Fresh Thai Chiles, Sliced
Method for Red Curry Chicken with Bamboo Shoot
Drain bamboo shoots from the jar. In a medium pot, bring 5 cups of water to a boil then add bamboo shoot. Let boil for 15 minutes, drain and cut in to smaller size pieces (to your preference). Set aside.
In a medium pot, heat half of the coconut milk, and cook until it boils. Add the red curry paste, and stir until fragrant. Reduce the heat, and continue to stir while cooking until a thin film of oil apppears on the surface.
Add the chicken, stir until it starts to cook. Add remaining coconut milk slowly. Bring to a boil then add bamboo shoots and water. Season with fish sauce and palm sugar, when bring it up to a boil again. Add lime leaves, fresh red chili and basil. Stir well, remove from heat.
Serve with steamed Thai jasmine rice. Enjoy!