Thai Red Curry with Chicken and Bamboo Shoots
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Ingredients
- 500 g chicken thigh fillets, diced
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 150 g bamboo shoots, drained
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 28.2 g
- Carbohydrate
- 8.8 g
- of which sugars
- 6.9 g
- Fat
- 26.6 g
- of which saturates
- 19.2 g
- Fibre
- 2.1 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the chicken thigh and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the remaining coconut milk and the kaffir lime leaves and bring to a gentle simmer.
- 4
Cook for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 5
Stir in the bamboo shoots and simmer for 5 minutes to heat through.
- 6
Season with fish sauce and palm sugar, scatter with thai basil leaves and serve with jasmine rice.
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