RED CURRY CHICKEN WITH BAMBOO SHOOTS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry Soup
Cuisine: Thai
Serves: 4
Ingredients
  • 1 can coconut milk (13.5 oz.)
  • 3 tablespoons agave (or 2 tablespoons of sugar)
  • 3 tablespoons Fish sauce
  • 1 can bamboo shoots (8 oz.)
  • 2 chicken breasts (slice into bite size)
  • A handful of torn fresh basil leaves
  • 1 tablespoon red curry paste (more or less, depends on the level of spiciness that you like)
  • 1 teaspoon coconut oil (or vegetable oil)
  • 1 sliced yellow onion
Instructions
  1. In a medium pot, heat up the oil using medium heat.
  2. Add the red curry paste and stir for 1-2 minutes.
  3. Add chicken and stir occasionally, until all is cooked, about 5 minutes.
  4. Add 2-3 table spoons of coconut milk at a time.
  5. Bring it to a boil and wait until you can see the oil release from coconut milk (this step add additional flavor and aroma to the sauce). Add the rest of coconut milk, bring it to a boil.
  6. Add onion and bamboo shoots, let it cook for 3-4 minutes.
  7. Add Fish sauce and agave (or sugar). Turn down the heat to low and let it simmer for 10 minutes.
  8. Add torn basil. Serve hot with a side of quinoa or rice.
Notes
You can also add some red bell pepper for color and more flavor.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/red-curry-chicken-with-bamboo-shoots/