Enjoy the flavorful curry spices paired with chicken and our fresh bamboo shoots in this Thai-inspired cuisine!
Choose your curry:
1. Green curry paste is spicy, sweet, creamy, and salty. This paste will make a slightly thinner sauce than red curry paste.
or
2. Red curry paste is not as spicy as green curry paste, but it is rich with sweet and savory flavors.
Prep time: 15 min Total time: 30 - 35 min
Serves: 4
Ingredients
- Meat & Veggies -
1 lb of boneless skinless chicken thighs, sliced or bite sized
1 cup fresh bamboo shoots, sliced into thin strips
1 - 2 cups fresh green beans or snow peas, cut into bite sized pieces
1/4 cup Thai basil leaves (optional)
2 red chilies, sliced into strips (optional)
- Sauce -
2 TBSP oil
2 TBSP green or red curry paste
2 garlic cloves, minced
2 tsp fresh ginger, minced very finely
1 TBSP lemongrass paste
1 14 oz can coconut milk (full fat preferred)
1/2 cup vegetable or chicken broth
1 tsp fish sauce, or to taste
1/2 - 1 tsp sugar, or to taste (try white, brown, or coconut sugar)
a lot of lime juice and lime zest, to taste (e.g. juice from 1 - 2 limes, zest from 2 limes)
- Garnishes -
red chili slices
lime wedges
Thai basil
jasmine rice
Instructions
Make the sauce. Heat up a pot over medium-high heat and add the oil. Saute the green or red curry paste, garlic, ginger, and lemongrass paste for 2 - 3 minutes. Add the coconut milk, broth, fish sauce, sugar, lime juice and lime zest. Stir well to dissolve the paste and bring the sauce to a simmer.
Add the chicken and bamboo shoots, reduce heat to medium, gently bubbling. Cook for 10 minutes.
Check the flavor. Add more fish sauce, sugar, or lime juice to taste. Then, add the green beans or snow peas. Cook for 2 - 3 minutes, until slightly soft. Add the optional Thai basil and red chili slices.
Serve with jasmine rice and other garnishes to your liking. Enjoy!
Notes: For vegetarians - simply omit the chicken, use vegetable broth, swap fish sauce for soy sauce, and add more veggies. Non-vegetarians - Try this recipe with salmon! Move an oven rack close to the top (about 6 inches) and preheat your oven to 475 F. Line a baking sheet with foil and create a paste for the salmon using 1 TBSP sugar, 1 tsp curry powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1 - 2 tsps oil. Slather the top of the salmon with the paste, spreading it evenly across. Cook the salmon in the oven for 6 - 12 minutes (depending on its thickness). Make the curry bamboo sauce while the salmon cooks. Plate the salmon with jasmine rice and serve the curry bamboo sauce on top with garnishes to your liking. Enjoy!
Modified from Recipe Tin Eats: Thai Green Curry, Thai Red Curry with Chicken, and Pinch of Yum: Coconut Curry Salmon.