Chicken and Bamboo Shoot in Red Curry

This Thai Red Chicken & Bamboo Shoot Curry is incredibly delicious, so easy to make with bite size chicken pieces, thinly sliced bamboo shoot and simmered in a red curry coconut milk sauce. This one pot recipe also only takes under 30 mins to make and is sure to be a crowd pleaser.


Boneless chicken breast cut up
A can of thinly sliced bamboo shoot
3 tbsp of red curry paste
A can of coconut milk/cream
A few red chillies
Half a cup of sweet basil leaves
5 Kaffir lime leaves
2 tbsp of fish sauce
2 tbsp of brown sugar
Half a cup of cherry tomatoes
Sweet basil leaves and/or micro-greens for garnish


  1. In a large saucepan, fry up red curry paste with some oil and a dash of coconut milk/cream (Do not dunk the whole can of coconut milk into the pan just yet!). Once you have sautéed the curry paste such that a layer of red oil surfaces- only then do you throw in the rest of the can of coconut milk/cream.
  2. Add the chicken and the sliced up bamboo shoots.
  3. Add the kaffir lime leaves, chopped up red chillies, chopped up cherry tomatoes and sweet basil leaves.
  4. Arrange on a serving dish and garnish with sweet basil and microgreens.

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