Thai Chicken Curry
Thai Chicken Curry – homemade Thai chicken curry is SO easy to make with simple ingredients. It’s a zillion times better and healthier than takeout!
Originally posted on Nov 12, 2010. Updated with new photos.
On my Rasa Malaysia Facebook fan page (“like” me if you haven’t), a reader asked me how to prepare Thai-style 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.
Talking about bamboo shoots, some readers also commented that some bamboo shoots have a very strong and funky smell. That’s a truth as I recalled buying bamboo shoots reeking of horse urine (I am not kidding!).
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.
Anyway, here is my quick and easy Thai chicken curry recipe with bamboo shoots. If you love Thai food, you will certainly love this rich and creamy curry.
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Thai Chicken Curry with Bamboo Shoots Recipe
Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. It's a zillion times better and healthier than takeout!
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.