Chicken and Bamboo Shoot Red Curry

    Chicken and Bamboo Shoot Red Curry

    Be the 1st to save!

    Be the first to make this!

    This is a Thai red curry that does not use coconut milk known as 'Phad phet nomai gai ban' it does use a lot of bamboo shoots.

    Serves: 4 

    • 200g fresh bamboo shoot
    • 2 tablespoons salt
    • 3 tablespoons red curry paste
    • 300g free range chicken with bones, diced into pieces
    • 1/2 cup ginger, cut into thin strips
    • 1/4 cup (60ml) oyster sauce
    • 1/2 cup (125ml) water
    • 1 handful sweet basil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel the bamboo shoot and finely julienne. Rub the salt into the finely julienned bamboo.
    2. Heat a wok and add the curry paste. Fry slightly then add the chicken and mix until the curry paste is fragrant.
    3. Add the bamboo, ginger and oyster sauce then stir fry until well mixed.
    4. Add the water and cook until the chicken is done.
    5. Add the basil last and wilt. Serve.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate