Chicken and Bamboo Shoot Curry

Name: Chicken and Bamboo Shoot Curry
Cuisine: Thailand
Ingredients: 2 teaspoons chopped fresh basil; 1 teaspoon chopped fresh mint; 6 tablespoons coconut cream; 225 g (8oz) can bamboo shoots, drained and cut into small pieces; 5 Kaffir lime leaves, chopped; ½ teaspoon brown sugar; 2 teaspoons fish sauce; 4 boneless free-range chicken breasts, cooked, skinned and cut into small strips -ideally, the chicken should be poached so that it is not too dry; 4 boneless free-range chicken breasts, cooked, skinned and cut into small strips -ideally, the chicken should be poached so that it is not too dry; 2 red chilli peppers, seeded and sliced; 1 tablespoon red curry paste; 2 tablespoons groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Fresh bamboo shoots are nutty and crunchy and contrast well with the tender chicken. If ever you find yourself in Mae Hong Son, make a beeline for Fern’s Restaurant and try one there. It’s brilliant.

Ingredients

2 tablespoons groundnut oil
1 tablespoon red curry paste
6

Asia
Thailand
Side dish
Main course
Gluten-free
South East Asia

Method

Heat the oil in a large wok or frying pan. Stir in the red curry paste and cook for a minute to release the flavours. Add the coconut cream carefully so the pan doesn’t sizzle or spit. Throw in the bamboo shoots, lime leaves, sugar and fish sauce. Mix well together.

Pop in the chicken pieces and heat through thoroughly for about 5 minutes. Just before serving, stir in the chillies, chop