Chicken Thai Yellow Curry with Bamboo
Chicken Thai Yellow Curry with Bamboo Shoots
Thai Yellow Chicken Curry - a simply delicious meal to make at home, cooking strips of chicken thighs with bamboo shoots in a rich coconut Thai curry sauce. This is a really simple and straight meal that can be ready in no time at all! You can also find this recipe on the back of our Thai Yellow Curry Paste packs but bear in mind that it serves 8, so please read carefully! I’ve updated this recipe here to serve 4!
If you don’t fancy a bit of chicken for lunch or dinner, you can use other proteins such as pork or beef, maybe even go for a bit of seafood such as salmon or prawns! You can also add in more vegetables to substitute the meat if you are vegetarian, vegan or just in need of a meat-free meal! Other good vegetables to add to a Thai yellow curry are green beans, baby corn and aubergines.
This recipe doesn’t call for many ingredients at all. In fact, you might already have all the ingredients you need in your fridge and cupboards right now! In the picture below is everything you need to cook this recipe, jump down to the recipe card to see the weights of each. Bamboo shoots are now readily available in most supermarkets, you can find them in the world foods aisle!
How to Cook Chicken Thai Yellow Curry with Bamboo
There’s very little preparation for this recipe, only slicing your chosen cut of meat - I’m using chicken thighs. Once the meat has been sliced it is time to move on to the cooking. Start off by heating oil into a large saucepan/wok on med/high heat. Wait until the oil is starting to run across the pan, then add in your Mae Jum Yellow Thai curry paste. Then fry the yellow curry paste for at least 2 minutes to build a beautiful amora.
Next add the thick creamy layer of coconut milk to the wok and season with fish sauce and palm sugar. If you are using shrimp paste, you will add this at this stage too. Blend well together and bring to a light boil and simmer for about 5 minutes to allow all the oils to rise to the surface. And now it's time to add the sliced chicken! Place the chicken in the sauce, so that it is laid evenly throughout the pan and pieces aren’t on top of each other.
Cook for about 2-3 minutes, stirring every now and again to coat all the chicken with curry sauce before adding the remaining contents of coconut milk. Continue to simmer for a further 5 minutes. Now add in the bamboo shoots and stir into the curry. Simmer for a further 10 minutes. If the sauce is not at the consistency that you like, then you can add a little bit of water at this stage to thin the sauce or continue to simmer to reduce to thicken.
Everything should be nicely cooked and it’s now time to serve up this delicious Thai Yellow curry! Garnish with sliced red chilli and fresh kaffir lime leaves and serve with freshly steamed Thai Jasmine rice! And that’s it, so quick and easy! I hope you enjoy this meal, look out for more Thai yellow curry recipes coming out soon!
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Chicken Thai Yellow Curry with Bamboo
Ingredients
- 1 tbsp Oil
- 35 g Mae Jum Thai Yellow Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 400 ml Coconut milk
- 450 g Chicken Thighs
- 200 g Bamboo Shoots
- 1 tbsp Shrimp paste optional
- 2 Red Chilli Garnish
- 2 Kaffir lime Leaves
Instructions
Preparation
- Thinly slice chicken thighs
Method
- Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma.
- Add 100ml coconut milk to loosen the mix and bring to a simmer and then blend in shrimp paste (optional), fish sauce and palm sugar and mix well
- Add sliced chicken thighs, stir-fry meat until it is coated. Then add the remaining 300ml coconut milk, then simmer for 10 minutes
- Add bamboo shoots and cook for a further 10 minutes. If desired, add water to thin the sauce
- Garnish with sliced red chilli and kaffir lime leaves. Serve with freshly steamed Thai Jasmine rice. Enjoy!
