Red Curry with Pickled Bamboo Shoots and Chicken

Name: Red Curry with Pickled Bamboo Shoots and Chicken
Total time: 2700 s
Yield: Serves 3-4 servings
Ingredients: 7 oz pickled bamboo shoots (about 200 grams); 10 1/2 oz boneless, skinless chicken thighs, cut into pieces (about 300 grams); 1 cup coconut milk (about 250 ml); 3/4 cup water (about 200 ml); 1-2 tablespoons red curry paste; 1 1/2 teaspoons coconut sugar; 2-3 tablespoons fish sauce

Supawadee S. @sukiio

My dad made some pickled bamboo shoots for me. He loves finding things around the house for us to eat, and right now is the season for beautiful, fresh bamboo shoots. So, he pickled some in a jar for me. The bamboo shoots are especially delicious because we made them ourselves! 😊

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Ingredients

30-45 minutes

Serves 3-4 servings

7 ozpickled bamboo shoots (about 200 grams)
10 1/2 ozboneless, skinless chicken thighs, cut into pieces (about 300 grams)
1 cupcoconut milk (about 250 ml)
3/4 cupwater (about 200 ml)
1-2 tablespoonsred curry paste
1 1/2 teaspoonscoconut sugar
2-3 tablespoonsfish sauce

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Steps

30-45 minutes

1

First, rinse the pickled bamboo shoots with water to reduce their sourness. Sometimes, if they're too sour, the curry can become too strong. Taste after rinsing, then set them aside in a strainer to drain.
2

Place a pot over medium-high heat. Pour in a little coconut milk. Once it starts to boil, add the red curry paste and stir-fry with the coconut milk. Keep adding coconut milk a little at a time, stirring until the curry paste is well blended and smooth.
3

When the curry paste is smooth and fragrant, add the chicken pieces. Stir-fry until the chicken is cooked through, then add a bit more coconut milk. Let it come to a boil again.
4

Once the chicken is nearly cooked, add the rinsed pickled bamboo shoots to the pot. Stir to combine. When the curry starts to boil, add the water. Mix well and let the curry simmer for a while.
5

When the curry is boiling and everything is cooked (if using bone-in chicken thighs, check that the juices run clear and there’s no blood at the bone), season with coconut sugar and fish sauce. Taste and adjust as you like. This recipe should be mostly savory, with a hint of sourness and a touch of sweetness at the end.
6

Stir everything together again. Once it comes to a boil, turn off the heat and remove the pot from the stove. Serve hot with steamed rice.