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Red Chicken Curry with Bamboo Shoots

Published: Last Updated on 1 comment
Published under: ChickenThaiVietnamese
Spice up your culinary journey with our Red Chicken Curry, a symphony of succulent chicken, vibrant Thai spices, and the unique texture of bamboo shoots. Delight your taste buds in a rich coconut embrace.

Red Chicken Curry with Bamboo Shoots invites you to a culinary adventure where the robust flavours of succulent chicken meet the aromatic Thai spices and the delightful crunch of bamboo shoots. This dish celebrates the vibrant Thai cuisine, combining a harmonious blend of ingredients that captivate the senses. Whether you’re a seasoned chef or a cooking enthusiast, this recipe promises a burst of flavours that will transport you to the bustling streets of Thailand.

About the Recipe

Embark on a culinary journey with Red Chicken Curry, a dish that seamlessly combines tender chicken strips, aromatic Thai red curry paste, and the distinctive texture of bamboo shoots. The infusion of coconut cream and milk creates a luscious, creamy base that envelops each ingredient, resulting in a mouthwatering symphony of flavours. This recipe is a perfect fusion of comfort and exotic, making it a standout choice for those seeking a delightful and flavorful meal.

Why You Will Love This Recipe

Prepare to be enamoured by the depth of flavours in Red Chicken Curry with Bamboo Shoots. The succulent chicken, bathed in the luxurious creaminess of coconut, is perfectly complemented by the bold notes of Thai red curry and the delightful crunch of bamboo shoots. This dish is a sensory delight, offering a symphony of tastes and textures that will leave you craving more.

Red Chicken Curry with Bamboo Shoots

Red Chicken Curry with Bamboo Shoots

Cooking Tips

Achieve culinary perfection with a few expert tips. When using fresh bamboo shoots, peel and slice them before boiling for just 5 minutes. For canned bamboo shoots, drain, cut, and boil for 3 minutes. The key is to balance the spices, ensuring each element shines without overpowering the others. Master the art of simmering for a tender chicken experience.

Cultural Context

Red Chicken Curry with Bamboo Shoots is deeply rooted in Thai culinary traditions. This dish reflects Thai cuisine’s vibrant and diverse flavours, with its aromatic spices, rich coconut base, and bamboo shoots—a staple in many Thai dishes. Enjoy a taste of Thailand right in your home kitchen.

Serving and Storing Suggestions

Serve this delectable Red Chicken Curry over steamed jasmine or fragrant basmati rice. The leftovers, if any, can be stored in an airtight container in the refrigerator for up to two days, allowing the flavours to meld and intensify with time.

Other Similar Recipes

Explore more Thai-inspired delights with our Green Chicken Curry or dive into the world of Pad Thai for a noodle-based culinary adventure.

Nutrient Benefits

Bamboo shoots, a star ingredient in this recipe, offer a low-calorie, high-fibre addition. Coupled with lean boneless chicken and coconut’s nutritional benefits, this dish balances proteins, healthy fats, and essential vitamins.

Red Chicken Curry with Bamboo Shoots
5 from 1 vote

Red Chicken Curry with Bamboo Shoots

Spice up your culinary journey with our Red Chicken Curry, a symphony of succulent chicken, vibrant Thai spices, and the unique texture of bamboo shoots. Delight your taste buds in a rich coconut embrace.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Thai


  • 350 gms Boneless Chicken (cut into strips)
  • 1/2 cup Coconut Cream
  • 2 tbsp Thai Red Curry Paste
  • 1 1/2 cups Thin Coconut Milk
  • 300 gms Bamboo Shoots (sliced)
  • 2 tbsp Fish Sauce
  • 1 1/2 tsp Sugar
  • 5 Kaffir Lime Leaves (halved)
  • 1 Red Chilli (thinly sliced)
  • 1/2 cup Thai Basil Leaves


  • Heat a pan over medium heat.
  • Add coconut cream, boil, and simmer until an oily sheen appears.
  • Stir in red curry paste and chicken; cook until chicken is browned.
  • Add coconut milk and bamboo shoots; simmer for 10 minutes until chicken is tender.
  • Stir in fish sauce, sugar, salt, kaffir lime leaves, and red chilli.
  • Remove from heat and garnish with Thai basil leaves.
  • Serve hot over steamed rice.


  • If you are using fresh bamboo shoots, peel and slice them. Then, cover with water in a pan and boil until just tender or for 5 minutes.
  • If you use canned bamboo shoots, drain, slice, and boil them in water for 3 minutes.

Frequently Asked Questions:

Can I use green curry paste instead of red for this recipe?

Absolutely! While Red Chicken Curry provides a rich and spicy flavour, experiment with Green Curry Paste for a milder, herbaceous twist. It’s a delightful variation that adds a different dimension to the dish.

Are there vegetarian alternatives to chicken in this recipe?

Certainly! Swap the chicken with tofu or an assortment of colourful vegetables for a vegetarian rendition. The rich coconut and Thai spices will still create a flavour-packed experience.

Can I freeze leftovers of Red Chicken Curry?

While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Just be mindful that the texture of bamboo shoots may slightly change upon thawing. Reheat gently on the stovetop for optimal flavour.

What’s the best way to balance the spiciness of this dish?

Adjusting the spice level is easy. For a milder curry, reduce the amount of Thai red curry paste. If you prefer a bolder kick, add more red chilli. Tweak it to suit your taste buds!

What wine pairs well with Red Chicken Curry?

Opt for a slightly sweet white wine like a Gewürztraminer or Riesling for a delightful pairing. The subtle sweetness complements the bold flavours of the curry, creating a harmonious dining experience.

1 comment

Avatar of aseng
aseng December 14, 2023 - 6:41 pm

yesterday I enjoyed a meal here
the combination of spices is really delicious


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