Dive into a culinary adventure with our irresistible Thai Chicken Curry with Bamboo Shoots! This vibrant dish is a delightful fusion of flavors that will transport your taste buds straight to the streets of Thailand. With tender chicken, creamy coconut milk, and the zesty kick of red curry paste, this recipe promises to be a hit for both seasoned chefs and kitchen novices alike. Ready in just 45 minutes, it's the perfect meal for busy weeknights or impressing guests at your next dinner party. Don't miss out on the chance to create a dish that's not just food, but a flavorful experience!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup bamboo shoots, sliced
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- Fresh basil, for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of cubed chicken breast, 1 can of coconut milk, 2 tablespoons of red curry paste, 1 cup of sliced bamboo shoots, 1 sliced bell pepper, 1 tablespoon of fish sauce, and fresh basil for garnish.
- Heat a large skillet or wok over medium heat. Once hot, add a small amount of oil (coconut oil or vegetable oil works well) to the pan.
- Add the cubed chicken breast to the skillet. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, push it to one side of the skillet. In the empty space, add the red curry paste. Cook the paste for about 1-2 minutes, stirring constantly until it becomes fragrant.
- Slowly pour in the can of coconut milk while stirring to combine it with the curry paste. This will create a creamy sauce. Make sure there are no lumps of curry paste remaining.
- Add the sliced bell pepper and bamboo shoots to the skillet. Stir well to combine all the ingredients.
- Season the curry with 1 tablespoon of fish sauce, adjusting to taste. If you prefer a bit more saltiness, feel free to add a little more fish sauce.
- Bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally, until the bell pepper is tender and the flavors meld together.
- Once cooked, remove the skillet from heat. Taste the curry and adjust seasoning if needed. You can add more fish sauce or a pinch of salt if desired.
- Serve the Thai chicken curry hot, garnished with fresh basil leaves. It pairs beautifully with steamed jasmine rice or rice noodles.
Tips
- Choose the Right Chicken: For the best texture, use boneless, skinless chicken breasts. If you prefer, you can substitute with chicken thighs for a richer flavor.
- Get the Right Curry Paste: Authentic Thai red curry paste is key to achieving that bold flavor. Look for brands that use fresh ingredients for the best results.
- Balance the Flavors: Taste as you go! Adjust the fish sauce and curry paste according to your preference for saltiness and spice. A splash of lime juice can also brighten the flavors.
- Customize Your Veggies: Feel free to add other vegetables like snap peas, carrots, or baby corn for extra color and nutrition.
- Serve with the Right Accompaniments: This curry pairs wonderfully with steamed jasmine rice or rice noodles. Consider adding a side of Thai spring rolls for a complete meal.
- Garnish for Freshness: Don’t skip the fresh basil! It adds a fragrant touch that elevates the dish. Thai basil is ideal, but regular basil works too.
- Make it Ahead: This curry tastes even better the next day! Make a batch ahead of time and store it in the fridge for an easy reheatable meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
