Chicken red curry with bamboo shoots

Cooking Meat Chicken red curry with bamboo shoots

Spicy red curry is the perfect warming recipe for cold winter nights.

Lables: Egg free Gluten free Wheat free
  1. Place the oil, red curry paste and chopped capsicum in a wide saucepan over medium heat and stir-fry for 2 minutes or until the mixture is fragrant.
  2. Increase the heat to high, then add the chicken strips and stir-fry for 3 minutes or until the chicken is almost cooked. Add the fish sauce, caster sugar, coconut milk and drained bamboo shoots. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and stir in the basil leaves.
  3. Serve the chicken curry with lemon wedges and steamed jasmine rice.

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2 tbsp peanut or vegetable oil
1/4 cup red curry paste
1 large red capsicum, finely chopped
600g chicken strips
2 tbsp fish sauce
2 tsp caster sugar
400ml can light coconut milk
225g can sliced bamboo shoots, rinsed, drained
1 cup Thai basil leaves*
Lemon wedges and steamed jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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