Chicken In Red Curry With Bamboo Shoots Food

RED CURRY CHICKEN WITH BAMBOO SHOOT

Red Curry Chicken with Bamboo Shoot image

Here is an authentic Thai recipe using bamboo. If you want, slice your bamboo into little matchsticks, as is common in Thai restaurants in America. Usually in Thailand the dish will be made with the sliced bamboo sold by ImportFood.com, not cut into smaller matchsticks. For a similar recipe see: Kaeng Kua Sour Bamboo Shoot with Shrimp.

Yield 4 Person(s)

Number Of Ingredients 10

Ingredients

Chicken, Sliced to Bite Size pieces
Coconut Milk
Bamboo Shoot Sliced
Kaffir Lime Leaves, Shredded
Fish Sauce
Palm Sugar
Red Curry Paste
Water
Fresh Thai Basil Leaves
Fresh Thai Chiles, Sliced

Steps:

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. Serve with steamed Thai jasmine rice. Enjoy!

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)

Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Steps:

Heat a heavy saute pan over medium high heat.
Add 1/4 can of the thicker coconut milk.
When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
Add chicken and stir to coat well.
Cook for about 4 minutes until the chicken has changed color and firmed up.
Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
Stir in fish sauce and lime leaves.
Cook at a low simmer for 5 minutes.
Just before serving, stir in lime juice, chiles and basil.

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.

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