Red Curry Chicken with Bamboo Shoots

1 1/2 Cups Chicken, Sliced to Bite Size pieces
1 Can (13.5 Ounce) Coconut Milk
1 Jar (24 Ounces) Bamboo Shoot Sliced
6 Kaffir Lime Leaves, Shredded
3 Tablespoons Fish Sauce
1 1/2 Tablespoons Palm Sugar
2 Tablespoons Red Curry Paste
1/2 Cup Water
1/2 Cup Fresh Thai Basil Leaves
5 Fresh Thai Chiles, Sliced

Drain bamboo shoots from the jar. In a medium pot, bring 5 cups of water to a boil then add bamboo shoot. Let boil for 15 minutes, drain and cut in to smaller size pieces (to your preference). Set aside.

In a medium pot, heat half of the coconut milk, and cook until it boils. Add the red curry paste, and stir until fragrant. Reduce the heat, and continue to stir while cooking until a thin film of oil apppears on the surface.

Add the chicken, stir until it starts to cook. Add remaining coconut milk slowly. Bring to a boil then add bamboo shoots and water. Season with fish sauce and palm sugar, when bring it up to a boil again. Add lime leaves, fresh red chili and basil. Stir well, remove from heat.

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