This vibrant chicken curry blends the richness of coconut cream with the spicy kick of red curry paste for a deeply flavorful meal. The addition of fresh bamboo shoots provides a delightful crunch that contrasts beautifully with the tender, slow-cooked chicken breasts. Aromatics like kaffir lime leaves and holy basil elevate the dish, infusing the sauce with a bright, citrusy fragrance that wakes up the palate. It is a comforting yet sophisticated dish, perfect for busy weeknights when you crave something exotic but easy to prepare. Serve it steaming hot over jasmine rice to soak up every drop of the savory, slightly sweet, and spicy sauce. This recipe brings the authentic taste of Southeast Asia straight to your dining table with minimal fuss and maximum reward.
Chicken Curry With Bamboo Shoots
Description
This vibrant chicken curry blends the richness of coconut cream with the spicy kick of red curry paste for a deeply flavorful meal. The addition of fresh bamboo shoots provides a delightful crunch that contrasts beautifully with the tender, slow-cooked chicken breasts. Aromatics like kaffir lime leaves and holy basil elevate the dish, infusing the sauce with a bright, citrusy fragrance that wakes up the palate. It is a comforting yet sophisticated dish, perfect for busy weeknights when you crave something exotic but easy to prepare. Serve it steaming hot over jasmine rice to soak up every drop of the savory, slightly sweet, and spicy sauce. This recipe brings the authentic taste of Southeast Asia straight to your dining table with minimal fuss and maximum reward.Ingredients
Directions
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Finely chop the garlic clove. Slice the boneless chicken breasts into bite-sized pieces. Roughly chop the bamboo shoots and tear the kaffir lime leaves and holy basil leaves.
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In a small saucepan, gently heat the coconut cream over low heat until it is warm but not boiling. Set aside.
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Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chopped garlic and fry until golden brown, being careful not to burn it.
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Add the red curry paste to the pan and stir-fry for about 30 seconds until fragrant.
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Pour in the warmed coconut cream and stir until the mixture begins to reduce and thicken slightly.
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Stir in the fish sauce and sugar until fully dissolved.
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Add the sliced chicken to the pan. Cook, stirring constantly, until the chicken pieces are opaque on the outside.
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Pour in the chicken stock, stir to combine, and simmer for 1 to 2 minutes until the chicken is cooked through.
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Stir in the kaffir lime leaves, bamboo shoots, and holy basil leaves.
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Cook gently for one final minute to wilt the herbs, then turn off the heat and transfer to a serving dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 932.3kcal
- % Daily Value *
- Total Fat 58.5g90%
- Saturated Fat 32.9g165%
- Cholesterol 216.5mg73%
- Sodium 640.7mg27%
- Total Carbohydrate 22.9g8%
- Dietary Fiber 8.0g32%
- Sugars 8.3g
- Protein 77.5g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
