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Red Curry Chicken with Bamboo Shoot

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.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

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!

Red curry chicken with bamboo shoot

Red curry chicken with bamboo shoot

Ingredients ready

Ingredients ready



Reviews

Overall Rating (22)

4 out of 5 stars
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  • Jim B.

    Rated 4 out of 5 stars

    I just made my second recipe from your website using the ingredients I ordered from you fine folks. I made Red Curry Chicken with Bamboo. The only authentic ingredients I did not have was Kaffir Lime leaves and Thi Basil, so I substituted Sweet Basil and the zest of a regular lime just to get some citrus flavor. The result was wonderful! I served it over Jasmine rice and my wife & I ate until we could hold no more! I can hardly wait to place my order for fresh Kaffir Lime leaves. BTW: Last weekend I watched Tommy Tang (PBS Easy Thai Cooking) prepare Red Curry Chicken with Bamboo, and I'd swear he used your recipe! :-D

  • Martin

    Rated 4 out of 5 stars

    How many servings is this recipe?

  • Jane

    Rated 4 out of 5 stars

    just cooked this using my own homemade red curry paste (recipe from here). Absolutely love how it turned out. The only thing I will do differently next time is leave out the water. I prefer the broth creamy, adding water turned it into a soup.

  • Richard.

    Rated 4 out of 5 stars

    tried this on the weekend everyone loved it - but without the thai basil - hard to get in New Zealand I used ordinary basil instead and still taste wonderful - I will try a lot of other recipes from this site in the near future - Thank you so much for the lovely flavours0

  • Anonymous

    Rated 4 out of 5 stars

    PITS, MANILA - have you tried the Indian market ? Or the Sunday market ?

  • Anonymous

    Rated 4 out of 5 stars

    Richard, try to find Thai Basil seeds on the internet, then you can grow your own. The aroma is amazing

  • Ursula Petzing

    Rated 4 out of 5 stars

    Yes, Jane, that is how I do it. Isn't Thai food wonderful ?

  • Tracey G.

    Rated 4 out of 5 stars

    Very good recipe, As suggested by another cook, I too will forgo that amount of water... I understand this thai curry does have a broth like texture but 5 cups was too much, maybe 3 or cut in half. I added my own spices to compliment the curry paste - will make again for sure.

  • Anonymous

    Rated 4 out of 5 stars

    Tracey G., your only supposed to use 1/2 a cup of water which is not very much, the 5 cups is for boiling and cooking the bamboo which you drain and discard the water. Good luck!

  • Anonymous

    Rated 4 out of 5 stars

    pretty good make it every week


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