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Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. And, it's so much better and healthier than restaurants!
The Best Thai Chicken Curry
Recently, a reader asked me how to prepare Thai chicken curry with bamboo shoots, like the ones commonly served at Thai restaurants here in the United States.
It was a coincidence that I had some leftover bamboo shoots in the refrigerator so I made a small pot of Thai chicken curry. For a similar recipe, you may check out my Thai Red Curry recipe.
Ingredients For Thai Chicken Curry
- Red curry paste
- Boneless and skinless chicken breast
- Coconut milk
- Bamboo shoots
- Red bell pepper
- Palm sugar
- Fish sauce
See the recipe card for full information on ingredients.
Malaysian Chicken Curry Vs Thai Chicken Curry
Malaysian chicken curry is spicy, with no sugar added to the recipe. Also, salt is used to add saltiness to the curry sauce. However, Thai chicken curry adds sugar or palm sugar, with no salt added. Fish sauce is used to add the savory note to the recipe.
Frequently Asked Questions
Some readers commented that some bamboo shoots have a very strong and funky smell. The safest option is to buy canned bamboo shoots, which have been cooked and sliced into pieces. They are available at most supermarkets and Asian grocery stores, or online.
This recipe has 155 calories per serving.
What To Serve With Thai Chicken Curry
This dish is best served with white rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Thai Chicken Curry
Ingredients
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste, I used Mae Ploy red curry paste
- 8 oz (230g) boneless and skinless chicken breast, cut into strips
- 80 ml coconut milk
- 1/4 cup water
- 3 oz (90g) canned bamboo shoots
- 1/2 small red bell pepper, cut into strips
- 2 teaspoons palm sugar
- 1/4 teaspoon fish sauce
Instructions
- Heat a small pot with cooking oil and sauté the red curry paste until aromatic. Add the chicken and stir well to combine with the curry paste.
- Add the coconut milk, water, long beans, bamboo shoots, and red bell pepper, and bring the curry to a boil for about 5 minutes.
- Add the fish sauce and palm sugar, and let it boil for another minute. Dish out and serve immediately with steamed jasmine rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it!