Thai Chicken And Bamboo Shoots Red Curry

Thai chicken and bamboo shoots red curry

Tender chicken thighs and bamboo shoots with Thai Red Curry paste and creamy coconut milk ready in under half an hour served with cooked Jasmine rice – what a perfect match.


  • 500 g Boneless chicken thighs

  • 200 g bamboo shoots

  • 1 1/2 Tbsp Thai red curry paste

  • 250 ml. coconut milk (To stir frying with Thai red curry paste)

  • 250 ml. coconut milk (for stir simmer)

  • 2 Tbsp fish sauce 

  • 1 1/2 Tbsp palm sugar

  • 4 kaffir lime leaves

  • A handful basil

  • 5 pieces of chilies

  • Cooked Jasmine rice for serving


  1. Boneless  chicken thighs, cut the chicken into small bite sized pieces.

  2. Drain and discard the liquid from the bamboo shoots.

  3. Red and green chili, trimmed diagonally into 1-inch slices.

  4. Basil, pluck the basil leaves off the stems.

  5. Kaffir lime leaves, tear the rib from fresh leaves and crush the leaves a little.

PREP TIME : 10minutes

COOKING TIME :  20minutes

YIELD :  4 people


Thai chicken and bamboo shoots red curry


  1. Pour in the 250 ml. of coconut milk and bring it to a boil on medium heat. Once the coconut milk is boiling add the Thai red curry paste. Keep stir frying continuously.  At this stage you want to continue to stir your Thai red curry until you can see the red oil on top. 

  2. Now add  the chicken and stir-fry until evenly mixed. Then add fish sauce and palm sugar and stir-fry until the palm sugar dissolves. Then Pour in the 250 ml. of coconut milk and stir to combine. Then cover the pot with a lid and simmer for 10-15 minutes.

  3. Add drained bamboo shoots to the curry and stir to combine and cook until the curry  boils.  Then add basil, kaffir lime leaves and chilies, stir for another second.  Remove from heat and serve with cooked Jasmine rice.

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