Spicy Coconut Chicken Curry with Bamboo Shoots
80% chuẩn vị · Southeast Asian-inspired
A flavorful and slightly spicy variation of chicken curry, incorporating the unique texture of bamboo shoots and a generous amount of coconut milk for a creamy finish. This recipe leans towards a more robust flavor profile.
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Nguyên liệu
- Chicken thighs, boneless, cut into chunks600 g
- Canned bamboo shoots, sliced and drained200 g
- Coconut milk400 ml
- Chicken broth100 ml
- Red curry paste2-3 tbsp (adjust to spice preference)
- Shallots, finely chopped2
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Lemongrass, bruised1 stalk
- Fish sauce1 tbsp
- Palm sugar or brown sugar1 tsp
- Vegetable oil1 tbsp
- Red chili peppers, sliced (optional)1-2
- Fresh Thai basil leavesfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Heat vegetable oil in a pot or Dutch oven over medium heat. Sauté shallots, garlic, and ginger until fragrant.
- 2
Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- 3
Add chicken chunks and sear until lightly browned on all sides.
- 4
Pour in coconut milk and chicken broth. Add the bruised lemongrass stalk, fish sauce, and palm sugar. Bring to a gentle simmer.
- 5
Add the drained bamboo shoots and sliced red chilies (if using). Stir well.
- 6
Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- 7
Remove the lemongrass stalk. Taste and adjust seasoning with salt, pepper, or more fish sauce if needed.
- 8
Serve hot, garnished with fresh Thai basil leaves, alongside steamed jasmine rice.
