RED CURRY CHICKEN WITH BAMBOO SHOOTS

Another easy and quick Thai dinner tonight, Red Curry Chicken with Bamboo Shoots and quinoa on the side hits the spot and keeps me warm tonight. Yes, it is still winter and it is 32°F tonight.

I came up with this recipe to suit our life style in USA. Shortcuts such as using store bought Red Curry Paste helps tremendously, even though my grandma in heaven is probably shaking her head right now. I remember visiting her when I was young and lived in Bangkok Thailand. She always cooked and would spend time pounding the spices and herbs in a brick mortar to make curry paste. Grandma was the best cook. Interesting fact of Thai elderly: They say you can tell if someone would make a good wife by the sounds that came out of the mortar while they were pounding spices. Since I didn’t make the curry paste from scratch, so I guess we will never know. ha!

Let’s cook some food!

Here are the specialty ingredients;  coconut oil (or vegetable oil), Fish Sauce, Coconut Milk, Bamboo Shoots, agave and Red Curry Paste. You can find these ingredients in most local or Asian grocery stores or use the links I have here to order them from Amazon.com.

In a medium pot, heat up coconut oil (or vegetable oil) using medium heat. Add Red Curry Paste and stir for 1-2 minutes.

Add chicken and stir occasionally, until all is cooked, about 5 minutes.

Add 2-3 table spoons of Coconut Milk at a time.

Let it 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.
Add onion and Bamboo Shoots, let it cook for 3-4 minutes.

Add Fish Sauce and agave (or sugar). Turn down the heat to low and let it simmer for 10 minutes.
Add torn basil.

There you have it! Red Curry Chicken with Bamboo Shoots. You can also use beef or pork instead of chicken. Serve hot with a side of quinoa or rice.

If you like curry, try my other recipes:

Green Curry Chicken with Hearts of Palm

Thai Massaman Curry

Butternut Squash and Cauliflower Coconut Curry

Lamb & Chickpea Curry

Phad Prik King (Thai Red Curry Stir-Fried Geen Beans)

Hope you give all of them a try and please let me know how it goes, the comment box is below.

RED CURRY CHICKEN WITH BAMBOO SHOOTS

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Mink

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.

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