Thai Chicken Red Curry with Bamboo Shoots
Indulge in the vibrant flavors of Thailand with this easy-to-make Chicken in Red Curry featuring tender chicken pieces simmered in aromatic red curry paste and creamy coconut milk. Added bamboo shoots and zucchini bring both texture and nutrition to this delightful dish. Perfectly spiced with fresh chilies and fragrant kaffir lime leaves, this curry is sure to impress both family and friends. Best served steaming hot over fluffy jasmine rice, this versatile recipe allows for substitution with your favorite vegetables. Get ready to experience a burst of flavor with every bite!
N/A
Servings
170
Calories
11
Ingredients
Ingredients
diced boneless chicken
1 lb (diced)
red curry paste
1-2 tablespoons (to taste)
unsweetened coconut milk
3/4 cup (divided)
sweet basil
1/2 cup (fresh, for garnishing)
kaffir lime leaves
5 (halved)
fresh hot red chili pepper
1-3 (sliced lengthwise)
sliced zucchini
1/2 cup (sliced)
fish sauce
2 tablespoons
water
1/3 cup
sliced bamboo shoots
5 ounces (drained)
palm sugar or brown sugar
1 1/2 teaspoons
Instructions
1
In a large pan, heat half of the coconut milk over medium heat until it begins to boil.
2
Add the red curry paste to the boiling coconut milk, stirring well to combine and infuse the flavors.
3
Introduce the diced chicken to the pan and reduce the heat. Simmer for about 5-7 minutes, or until the chicken is cooked through and tender.
4
Pour in the remaining coconut milk, water, bamboo shoots, palm sugar (or brown sugar), and fish sauce. Stir everything together and bring the mixture to a gentle boil.
5
Add the sliced zucchini, halved kaffir lime leaves, and fresh red chilies to the pan. Continue to cook for several minutes, until the zucchini is tender yet still vibrant.
6
Once cooked to your liking, remove the pan from the heat and garnish the dish with fresh sweet basil.
7
Serve the curry hot over jasmine rice for a satisfying meal.
Nutrition Information
7g
Fat
16g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Thai Chicken Red Curry with Bamboo Shoots?
This is a vibrant Thai dish featuring tender chicken pieces simmered in aromatic red curry paste and creamy coconut milk with bamboo shoots and zucchini.
How many calories are in this red curry recipe?
Each serving contains approximately 170 calories.
Is this Thai curry recipe easy to make?
Yes, it is described as an easy-to-make recipe suitable for weeknight dinners.
What type of chicken should I use?
The recipe calls for 1 lb of diced boneless chicken.
Can I substitute the chicken with something else?
Yes, the recipe is versatile and allows for substitution with your favorite proteins or vegetables.
What vegetables are included in this curry?
The recipe includes sliced bamboo shoots and zucchini.
How much red curry paste is needed?
You should use 1-2 tablespoons of red curry paste, adjusted to your taste preference.
What type of coconut milk is required?
The recipe requires 3/4 cup of unsweetened coconut milk, divided.
How do I prepare the bamboo shoots?
You should use 5 ounces of sliced bamboo shoots that have been drained.
What is the purpose of kaffir lime leaves in this dish?
Kaffir lime leaves are used to add a fragrant, citrusy aroma to the curry.
Can I use brown sugar instead of palm sugar?
Yes, the recipe suggests using either 1 1/2 teaspoons of palm sugar or brown sugar.
How long does the chicken need to simmer?
The chicken should simmer for about 5-7 minutes until it is cooked through and tender.
Why do I boil half of the coconut milk first?
Boiling half the coconut milk first helps to properly infuse the red curry paste flavors into the liquid.
What should I serve with this Thai red curry?
It is best served steaming hot over fluffy jasmine rice.
How much fat is in this dish?
There are 7g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 16g of carbohydrates.
What is the protein content of this recipe?
This recipe provides 12g of protein per serving.
Is this dish spicy?
The spice level is adjustable based on the amount of red curry paste and the number of fresh hot red chili peppers used (1-3 peppers).
What kind of basil should I use for garnish?
The recipe recommends using 1/2 cup of fresh sweet basil for garnishing.
How much fish sauce is included?
The recipe uses 2 tablespoons of fish sauce for seasoning.
Can I add other vegetables?
Yes, you can substitute or add any of your favorite vegetables to this dish.
How do I prepare the fresh red chilies?
The fresh hot red chili peppers should be sliced lengthwise before being added to the pan.
When do I add the zucchini?
Add the sliced zucchini along with the kaffir lime leaves and fresh red chilies after the chicken has simmered.
Is water added to the curry sauce?
Yes, 1/3 cup of water is added along with the second portion of coconut milk.
What is the total number of ingredients needed?
There are 11 ingredients required for this recipe.
Should the kaffir lime leaves be whole?
The recipe specifies using 5 kaffir lime leaves that have been halved.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is specifically tagged as a weeknight dinner and an easy recipe.
Does this recipe contain fiber information?
The provided nutritional data does not specify the fiber content.
What categories does this recipe fall under?
It falls under Thai cuisine, curry, and chicken dishes.
How do I finish the dish before serving?
Remove the pan from the heat and garnish with fresh sweet basil before serving hot.