Thai Chicken and Bamboo Shoot Curry

    30 minutes

    This is a delicious one pot Thai chicken curry. You'll be amazed how easy it is to make and how good it tastes. Serve with rice.

    81 people made this

    Serves: 6 

    • 2 (440ml) tins coconut milk
    • 2 tablespoons green curry paste
    • 2/3 cup chicken stock
    • 250g tin sliced water chestnuts, drained
    • 250g tin sliced bamboo shoots, drained
    • 1 green capsicum, diced
    • 1 cup sliced fresh mushrooms
    • 3 boneless skinless chicken breasts, cut into 2 1/2 cm pieces
    • 3 tablespoons fish sauce
    • 1/4 cup chopped fresh basil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
    2. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, or until chicken is cooked, yet still tender.

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    Reviews in English (62)


    I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all over some rice (used the "fried rice with cilantro" recipe that can be found on this site) and let the sauce soak through the rice. So good! Note to curry paste newbies: Either be super careful or have your Ajax or Comet ready because the paste will stain anything it touches.  -  29 Jun 2006  (Review from Allrecipes USA and Canada)


    I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was very disappointed with the results. There is definitely something very important missing although I don’t know what it is. It is spicy but lacks flavor. Also the dish comes out much much too soupy, the sauce has the consistency of water.  -  05 Sep 2005  (Review from Allrecipes USA and Canada)


    This is a really easy and yummy recipe, but I found it a little lacking in flavor. I added a little extra fish sauce, probably 4 tbl. spoons, and about 3-4 tbl. spoons brown sugar. Alot of Thai recipes are better with brown sugar. I served it over jasmine rice, and everyone loved it, including my two yr. old twins.  -  27 Jun 2006  (Review from Allrecipes USA and Canada)