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Chicken Thai Yellow Curry and Bamboo Shoots

A Yellow curry to brighten up any dull day, have you dinner ready in under 30 minutes.
4.29 from 7 votes
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Course: Main Course
Keyword: Thai Yellow Curry
Thai Curry Paste: Yellow
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 504kcal
Author: Jum


  • 1 tbsp Vegetable Oil
  • 35 g Mae Jum Yellow Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 400 ml Coconut milk
  • 350 g Chicken Thigh
  • 200 g Bamboo Shoots
  • 1 tbsp Shrimp paste optional
  • 2 Red Chilli Garnish



  • Thinly slice chicken thighs


  • 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 15 minutes
  • Add bamboo shoots and cook for a further 10 minutes. If desired, add water to thin the sauce
  • Garnish with thinly sliced red chilli and serve with freshly made Thai Jasmine rice. Enjoy!



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Serving: 4g | Calories: 504kcal | Carbohydrates: 14g | Protein: 21g | Fat: 43g | Saturated Fat: 28g | Cholesterol: 129mg | Sodium: 579mg | Potassium: 568mg | Fiber: 3g | Sugar: 8g | Vitamin A: 282IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 3mg