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Thai Red Curry with Bamboo Shoots

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 2 tablespoons Coconut oil
  • 4 tablespoons Red curry paste
  • 500 grams Chicken thigh fillets
  • 400 milliliters Coconut milk
  • 225 grams Bamboo shoots, drained
  • 1 tablespoon Sugar
  • 2 tablespoons Fish sauce
  • a handful Fresh basil leaves

Instructions:

  1. Heat the coconut oil in a pan over medium heat. Add the red curry paste and sauté for about a minute until fragrant.
  2. Add the chicken to the pan and sear until lightly browned.
  3. Pour in the coconut milk and bring to a gentle simmer. Let it cook for about 20 minutes.
  4. Add the bamboo shoots, sugar, and fish sauce. Stir well and let the curry cook for another 5-10 minutes until heated through.
  5. Right before serving, stir in the fresh basil leaves. Serve the curry hot with some steamed Jasmine rice.