Thai Red Curry with Chicken and Bamboo shoots is a favorite of mine; I get it for lunch at our local place pretty much every time we eat Thai food in a set with a spring roll and rice. It’s sweet, savory, spicy, and utterly delicious. The lime zest is what really pushes this version over the top – although if we’re being honest, kaffir lime leaves are better if you can find them. Baby corn is not a really traditional Thai ingredient, but it’s not unheard of either, and I find it adds a bright and pungent crunch to the dish.
Thai Red Curry Paste is available pretty much everywhere, but if you can’t find it, Amazon probably sells a red curry paste within a 1-day shipping window of you. As always, Thai basil is best but you can replace with sweet basil just fine, or even arugula.
What do you need?
How do you serve it?
Serve with rice, lime wedges, fresh basil, and fried onions.
Thai Red Curry Chicken with Bamboo Shoots Recipe
- 1lb boneless skinless chicken thighs, cubed
- 2 tbsp Thai red curry paste
- 1 can sliced bamboo shoots
- Thai chilies (optional)
- 1/2 can baby corn (optional)
- 1 can coconut milk
- 1 handful Thai basil
- zest of 1 lime
1. Heat up around 1 tablespoon of oil in a large saute pan and fry your chicken until lightly browned, then add red curry paste, bamboo shoots, corn (if using), and thai chilies (if using). Fry until everything is deeply brown and fragrant (about 5 minutes).
2. Add coconut milk and bring to a boil, then reduce your heat to low and simmer for 15 minutes.
3. Remove from the heat and add thai basil and lime zest.
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