We present to you our classic Red Curry with Bamboo Shoots. You're sure to enjoy the delightful crunchiness of bamboo complemented by the creamy blend of red curry and coconut milk. This recipe guarantees comfort and satisfaction.

Please take a moment to read the entire recipe, including the tips, to ensure the proper coordination of its execution.

Preparation time : 15 minutes Cooking time : 15 minutes

Servings : 2 to 4 people (depending on appetite and accompaniments)



  • Canola oil, 30 ml (2 tbsp)
  • Buriram red curry paste*, 45 ml (3 tbsp.)
  • Boneless chicken thighs, cut into pieces or strips, 400 g (14 oz)
  • Coconut milk*, 500 ml (2 cups)
  • Bamboo shoots cut into small pieces, 250 ml (1 cup)
  • Fish sauce *, 30 ml (2 tbsp)
  • Brown sugar or palm sugar *, 45 ml (3 tbsp.)
  • Salt*, to taste
  • Kaffir lime leaves, julienned, 3 to 5 or to taste
  • Thai basil leaves, to taste



  • In a large skillet or pot, heat the oil over medium heat. Add the red curry paste and cook until fragrant, stirring constantly, to enhance the flavors and aromas.
  • Next, pour in 1 cup of coconut milk and stir well to combine.
  • Add the chicken to the pan, ensuring it's evenly coated with the mixture. Cook the chicken for 2-3 minutes, stirring regularly.
  • Pour in the remaining coconut milk and add the bamboo shoots. Stir everything together.
  • Adjust the seasoning by adding fish sauce, brown sugar and salt to taste. Mix well and let it simmer for a few minutes until the chicken is thoroughly cooked. Taste and adjust seasoning if needed.
  • When serving, garnish with basil leaves and, if desired, thinly sliced Kaffir lime leaves.

Suggested accompaniments : Jasmine rice, Purple rice (Riceberry)



Boil the bamboo shoots in boiling water twice to eliminate any traces of toxins or bitterness. If you bought them whole, slice or cut them into thin strips. Otherwise, drain them and set aside until needed.

The ingredients marked with an asterisk (*) are your allies in adjusting the taste of your curry to your liking. Add these sparingly if you feel something is missing. Mix, taste, and repeat the adjustment process until you're satisfied. This is a technique practiced by Thai-Khmer mothers across Asia!

Write to us if you have any questions:

Leave a comment

Please note, comments need to be approved before they are published.