Comments on: Thai Chicken Curry with Bamboo Shoots

By: justinerae

justinerae — Fri, 15 Feb 2013 05:55:08 +0000

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…

By: Ingrid

Ingrid — Thu, 02 Dec 2010 23:12:43 +0000

Thai soups are my favorites…Especially with coconut milk!

By: san

san — Tue, 30 Nov 2010 02:01:53 +0000

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

By: tigerfish

tigerfish — Mon, 15 Nov 2010 21:40:24 +0000

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…..

By: Peter Pantry Raider

Peter Pantry Raider — Mon, 15 Nov 2010 01:46:34 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Sun, 14 Nov 2010 18:27:17 +0000

Of course. It will be great if you can share the recipe of the homemade curry paste.

By: Debs

Debs — Sun, 14 Nov 2010 08:06:01 +0000

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

By: Mzungu

Mzungu — Sun, 14 Nov 2010 07:31:28 +0000

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.

By: Rasa Malaysia

Rasa Malaysia — Sat, 13 Nov 2010 18:55:10 +0000

Yep, me too. When I run out of ideas what to cook, I can always rely on a good pot of Thai chicken curry.

By: Rasa Malaysia

Rasa Malaysia — Sat, 13 Nov 2010 18:54:38 +0000

Thanks, I am glad that you find this Thai chicken curry recipe useful. :)