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The Best Thai Chicken Curry
On my Rasa Malaysia Facebook fan page, 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.
Ingredients for Thai Chicken Curry
- Red curry paste
- Boneless and skinless chicken breast
- Coconut milk
- Bamboo shoots
- Red bell pepper
- Palm sugar
- Fish sauce
Frequently Asked Questions
What Are the Best Bamboo Shoots to Buy?
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.
How Many Calories?
This recipe has 155 calories per serving.
What Dishes to Serve with This Recipe?
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 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi Rasa! Can I use curry powder instead of curry paste? If so, how much would you recommend?
Can’t wait to try this recipe… After looking at your wonderful photos for this dish, I’m drooling all over my keyboard!
You can use curry powder but it’s not Thai chicken curry. They don’t use curry powder.
I think I can live with not being able to formally call the dish “Thai” Chicken Curry, but my question was really geared more towards knowing if there would be any dramatic flavor difference using powder and the quantity I would need to make it work, than international diplomacy.
If you are using curry powder, try this recipe: https://rasamalaysia.com/malaysian-chicken-curry/
Just as good as our favorite Thai restaurant!
Hi Wanda, yes, all my recipes taste like restaurants. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Is there a substitute for palm sugar
Sugar.
I’ve seen this asked before, but haven’t seen a response. Your recipe mentions long beans, but the ingredient list doesn’t. Is there something missing?
You can add some a few long beans, optional.
Can I make this same recipe with potatoes and carrots instead? My kids are used to it that way. If so, how do you tweak the recipe since potatoes take longer to cook?
Yes you can. Sure, yes you can cook longer.
This is one of my favorite curry recipes! I live in Eastern Europe and I’ve never had “real” curry, but your recipes bring so much joy to my home, belly and heart that I can honestly say I’m falling in love with Asian cuisine. Thank you so much! By the way, the leftovers are every bit as delicious.
I have the dried bamboo shoot in my pantry. Is it still usable or should I invest on the canned bamboo? Thanks!
Canned bamboo shoots.
Thank you. I bought dried bamboo shoots by mistake. Do you have recipes that uses dried bamboo shoots?
The directions mention long beans but the ingredient list doesn’t have it….How much beans do you put in?
1/4 teaspoon of fish sauce seems like very little, can be omitted or substituted?
Yes it can. Fish sauce has a strong flavor and salty. Just use salt.