Best 2 Chicken In Red Curry With Bamboo Shoots Recipes

**Tantalize your taste buds with our delectable Chicken in Red Curry with Bamboo Shoots, a symphony of flavors that will transport you to the heart of Thailand.**

This exquisite dish is a harmonious blend of aromatic red curry paste, tender chicken, and crunchy bamboo shoots, simmered in a rich coconut milk broth. The vibrant red curry paste, crafted from a medley of chili peppers, shallots, garlic, galangal, and lemongrass, infuses the dish with a captivating heat and depth of flavor. Succulent chicken pieces, marinated in a blend of spices and herbs, absorb the tantalizing flavors of the curry, resulting in a delightful textural contrast. Crisp bamboo shoots add a refreshing crunch and a touch of sweetness, complementing the savory richness of the curry. Accompanying this main course are two equally enticing recipes: Fragrant Jasmine Rice, cooked to perfection with aromatic jasmine grains, and a refreshing Cucumber Salad, featuring crisp cucumbers tossed in a tangy dressing. Embark on a culinary journey to Thailand with this irresistible trio of dishes, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) แกงเผ็ดไก่

Authentic Thai Red Curry Recipe, (Kaeng Ped Gai) แกงเผ็ดไก่ image

Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite!

Provided by Suwanee

Categories Curry

Time 35m

Yield 5

Number Of Ingredients 10

Ingredients

1 can bamboo slices (20 oz can)
1 cup coconut cream
⅓ cup red curry paste (adjustable as needed for spiciness preference.)
4 cloves garlic, minced
1 lb chicken, cut into bite-sized, 1-2 inches thick
1 can coconut milk (13.5 oz)
2 ½ Tbsp brown sugar
4 kaffir lime leaves, very thinly sliced
1 cup Thai basil, separate the leaves
Fish sauce- optional

Steps:

Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
Add chicken and bamboo slices, and stir well together.
Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.

Nutrition Facts : ServingSize 1, Calories 348 calories, Sugar 7 g, Sodium 435.4 mg, Fat 12.2 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 11.7 g, Fiber 2 g, Protein 24.1 g, Cholesterol 66.2 mg

CHICKEN IN RED CURRY WITH BAMBOO SHOOTS

Chicken in Red Curry with Bamboo Shoots image

An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.

Provided by PalatablePastime

Categories Curries

Time 33m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb diced boneless chicken
1 -2 tablespoon red curry paste
3/4 cup unsweetened coconut milk
1/2 cup sweet basil
5 kaffir lime leaves, halved
1 -3 fresh hot red chili pepper, sliced lengthwise into narrow strips (amount to taste)
1/2 cup sliced zucchini
2 tablespoons fish sauce
1/3 cup water
5 ounces sliced bamboo shoots
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar

Steps:

Heat about 1/2 the coconut milk to a boil in a large pan.
Stir in the red curry paste.
Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
Stir in the zucchini, kaffir lime leaves, and hot chillies.
Cook several minutes or until zucchini are done to your liking.
Garnish with sweet basil before serving.
Serve with hot rice, if desired.

Tips:

For a richer flavor, use coconut milk instead of water.
Add a squeeze of lime juice or a dollop of yogurt for a tangy twist.
If you don't have bamboo shoots, you can substitute with other vegetables such as bell peppers, carrots, or green beans.
Serve the curry over rice, noodles, or quinoa for a complete meal.
Garnish with fresh cilantro or basil for an extra burst of flavor.

Conclusion:

This flavorful chicken in red curry with bamboo shoots is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its vibrant flavors and tender chicken, this curry is sure to become a favorite in your household. Experiment with different ingredients and cooking techniques to create your own unique version of this classic Thai dish.

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