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Thai Chicken Curry with Bamboo Shoots http://rasamalaysia.com/thai-chicken-curry-with-bamboo-shoots/
November 12th, 2010 20 Comments

Thai Chicken Curry with Bamboo Shoots

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Recipe: Thai Chicken Curry with Bamboo Shoots

Ingredients:

1 tablespoon oil
1 1/2 tablespoons red curry paste ( I used Mae Ploy red curry paste)
8 oz boneless and skinless chicken breast, cut into strips
80 ml coconut milk
1/4 cup water
3 oz canned bamboo shoots
1/2 small red bell pepper, cut into strips
2 teaspoons palm sugar
1/4 teaspoon fish sauce

Method:

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the chicken into the pot and stir well with the curry paste. Add the coconut milk, water, long beans, bamboo shoots, red bell pepper and bring the curry to boil, about 5 minutes. Add fish sauce, palm sugar, and let boil for another minute or so, dish out and serve immediately with steamed jasmine rice.

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20 comments... read them below or add one

  1. Shirley says:

    I love Thai curries and always order this at Thai restaurants. Thanks so much for this chicken curry recipe, I always wonder how to make it.

  2. LimeCake says:

    I always have a can of Thai curry paste in my kitchen cupboard. You can just about throw any meat and vegetables in it for a quick meal. This curry looks delicious!

  3. Mzungu says:

    I love Thai food, but I normally make my own pastes, as I find the shop brought ones lack in taste a bit. Homemade ones punch plenty of flavour.

  4. Debs says:

    Sounds lovely. I always use Mae Ploy pastes too. Can’t beat them.

  5. Peter Pantry Raider says:

    I recall enjoying lemak bamboo shoots (with prawns, so you will love it) curry and balitong/potatoes? curry cooked by a friends mother (Nonya) who was really a very great cook. That was over 40 years ago long before most of you were born. So this Thai bamboo shoot curry brings back memories for me. Bamboo shoots are believed to be very “hong”.

    Will try to cook the bamboo shoot/prawns curry next time I go to the market. Wonder if adding slices of brinjals into the curry will be nice. Adding petai may overpower the fragrance of the bamboo shoots.

    Just a thought. Maybe someday you can give readers the recipe for frying champedak together with boiling champedak seeds to eat. Malays cook young champedak curry and the banana flower buds curry also. Both are also nice.

  6. tigerfish says:

    Aiyo….I really hate it when the bamboo shoots smell like horse urine. I get what you mean. There are Thai restaurants here serving Thai curry with smelly bamboo shoots, then it spoils the whole dish! How come they still serve it? arrghhhh…..

  7. san says:

    We just had this and Panang Curry Beef the other day….will definitely make this soon.

  8. Ingrid says:

    Thai soups are my favorites…Especially with coconut milk!

  9. justinerae says:

    Made this tonight along with the 15-minute Tom Yum soup. It was great. The only substitution I made was golden brown sugar in place of palm sugar, and chicken thigh instead of chicken breast. I doubled the recipe but felt that I should have added a bit more coconut milk for a creamier taste. Will make again…

  10. Angie says:

    Just had horse urine smelling drunken noodles that we had to send back to the kitchen at a local thai restaurant. I thought I was going out of my mind, thankgoodness you’ve posted about this, we were thinking there was something worng with us, not liking a certain thai spice, that we couldn’t pin point. And instead of going out for thai next time, I’ll just make one of your recipes :).

  11. Kala says:

    1/4 teaspoon of fish sauce seems like very little, can be omitted or substituted?

  12. Meenal says:

    The directions mention long beans but the ingredient list doesn’t have it….How much beans do you put in?

  13. Didi says:

    I have the dried bamboo shoot in my pantry. Is it still usable or should I invest on the canned bamboo? Thanks!

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