Red Curry Chicken with Pickled Bamboo Shoots

Name: Red Curry Chicken with Pickled Bamboo Shoots
Total time: 1200 s
Yield: Serves 3 servings
Ingredients: 3.5 oz pickled bamboo shoots (about 100 grams); 2 chicken thighs; 1 handful fresh Thai basil leaves; 1 heaping tablespoon red curry paste; 1 small box coconut milk (about 6.8 fl oz or 200 ml); 1 tablespoon fish sauce; 2 teaspoons palm sugar; 2 1/2 cups water (about 600 ml)

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

I bought these pickled bamboo shoots from Prachinburi, a city famous for delicious bamboo shoots. If you want fresh bamboo shoots straight from the source, you have to come here. I guarantee they're delicious!

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

Saved

Ingredients

20 minutes

Serves 3 servings

3.5 ozpickled bamboo shoots (about 100 grams)
2chicken thighs
1 handfulfresh Thai basil leaves
1heaping tablespoon red curry paste
1small box coconut milk (about 6.8 fl oz or 200 ml)
1 tablespoonfish sauce
2 teaspoonspalm sugar
2 1/2 cupswater (about 600 ml)

Saved

Steps

20 minutes

1

Cut the chicken thighs into pieces and set aside.
2

Boil the pickled bamboo shoots in water once, then squeeze out excess water and set aside.
3

Heat a little oil in a pan. Add the red curry paste and about 2 tablespoons of coconut milk. Stir-fry until combined, then add the chicken. Stir-fry until the chicken firms up, then set aside.
4

In a pot, bring the remaining coconut milk and water to a boil. Add the stir-fried chicken and bamboo shoots.
5

Once it comes to a boil, season with fish sauce and palm sugar. Adjust the seasoning to taste, as the saltiness and sourness of the pickled bamboo shoots can vary. Finally, add the fresh Thai basil leaves. Serve.
6