Chicken Curry With Bamboo Shoots
A vibrant chicken curry with bamboo shoots, fragrant herbs, and spicy chilies, perfect for those craving bold flavors and a comforting, aromatic meal.
Ingredients
Instructions
- Cut makrut leaves in half and slice red chilies into strips.
- Slice chicken breasts into 1/2-inch wide pieces.
- Cut chicken wings apart at the joints.
- Cut lemongrass into 2-inch lengths and crush with a cleaver.
- Heat a pot and add red curry paste, cooking until fragrant.
- Add chicken pieces and cook until lightly browned.
- Stir in shrimp paste, fish sauce, sugar, and optional m.s.g.
- Pour in coconut milk and water, bringing to a simmer.
- Add sliced bamboo shoots, makrut leaves, red chilies, snow peas, and sweet basil leaves.
- Simmer until chicken is cooked through and flavors meld, about 15 minutes.
Tips & Substitutions
For a spicier kick, consider adding more red chilies or a dash of cayenne pepper. If you don't have shrimp paste, you can substitute with a bit of soy sauce or leave it out entirely for a vegetarian version. Fresh basil works best, but dried can be used in a pinch. Pair this dish with steamed jasmine rice for a complete meal.
Serving Suggestions
Serve the chicken curry over a bed of fluffy jasmine rice or with warm naan bread to soak up the rich sauce. A side of cucumber salad can add a refreshing crunch. This dish pairs beautifully with Skillet Chicken-Rice Curry for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a saucepan over low heat, adding a splash of water or coconut milk to maintain the desired consistency. Avoid boiling to preserve the flavors and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry With Bamboo Shoots contains roughly 104 calories, with 7g protein, 16g carbohydrates, and 3g fat. It is a good source of iron (19% of the Daily Value), protein (15% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 2834mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other proteins instead of chicken?
Yes, you can substitute chicken with tofu, shrimp, or even beef for a different flavor profile. Adjust cooking times accordingly, ensuring that proteins are cooked through before serving.
How can I make this recipe vegetarian?
To make this dish vegetarian, replace chicken with extra firm tofu and use vegetable broth instead of coconut milk. Ensure that all sauces, like fish sauce, are vegetarian or use alternatives such as soy sauce.
What can I do if my curry is too spicy?
If your curry turns out too spicy, you can balance the heat by adding a bit more coconut milk or a spoonful of sugar. A squeeze of lime juice can also help to cut through the heat and add brightness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).