Made by Sous Chef in the Sously app
Thai Red Curry Chicken with Bamboo Shoots and Basil
Coconut-rich curry built the right way — paste bloomed in cream first, then the rest. Bamboo gives crunch, Thai basil finishes it floral and bright.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 can (8 oz) bamboo shoots, drained and sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup Thai basil leaves, loosely packed
- 1 red bell pepper, sliced
- 1 lime, halved
- 2 cup jasmine rice, cooked, for serving
How to cook
- 1
Cook the jasmine rice per the package — start it first so it is ready when the curry is done.
- 2
Open the can of coconut milk without shaking it. Scoop the thick cream off the top into a wide skillet over medium-high heat. Reserve the thin liquid in the can.
- 3
Cook the coconut cream for 2-3 minutes until it sputters and the oil starts to separate. Add the curry paste and stir constantly for 90 seconds — you want it fragrant and a shade darker.
- 4
Add the chicken in a single layer and stir to coat. Cook 3-4 minutes until the outsides are no longer pink.
- 5
Pour in the reserved thin coconut liquid, the fish sauce, and the brown sugar. Bring to a gentle simmer.
- 6
Add the bamboo shoots and bell pepper. Simmer uncovered for 8-10 minutes until the chicken is cooked through and the sauce coats the back of a spoon.
- 7
Off the heat, stir in two thirds of the Thai basil. Taste — adjust with more fish sauce for salt or a squeeze of lime for brightness.
- 8
Spoon over jasmine rice. Top with the remaining basil and serve with lime wedges.
Chef's note. Thai red curry paste varies wildly in heat — start with 2 tbsp if you are unsure, taste, add more. Mae Ploy is the supermarket benchmark.
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