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Thai Red Curry Chicken with Bamboo Shoots & Coconut Milk
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Built by the community using chicken breast, avocado oil, sea salt, black pepper, coconut oil, garlic, ginger, thai red curry paste, chicken broth, bamboo shoot, coconut aminos, sriracha, coconut sugar, lime, coconut milk, cilantro
A rich, fragrant Thai red curry with tender sliced chicken breast, crunchy bamboo shoots, and a silky coconut milk sauce spiked with lime, ginger, and a kick of sriracha. Quick enough for a weeknight, impressive enough for guests.
Cooking Ability Level
Prep
10 mins
Cook
25 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
420
Ingredients
- 2 large chicken breasts (approx. 500g), sliced into thin strips
- 1 tbsp avocado oil
- 1 tbsp coconut oil
- 3 tbsp Thai red curry paste
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 400ml coconut milk (1 tin)
- 150ml chicken broth
- 220g tinned bamboo shoots, drained and sliced
- 2 tbsp coconut aminos
- 1 tbsp coconut sugar
- 1–2 tsp sriracha (to taste)
- Juice of 1 lime
- Small handful of fresh cilantro, roughly chopped
- ½ tsp sea salt
- ¼ tsp black pepper
Method
1. Season the sliced chicken breast with sea salt and black pepper and set aside.
2. Heat the avocado oil and coconut oil together in a large wok or deep frying pan over medium-high heat until shimmering.
3. Add the Thai red curry paste, minced garlic, and grated ginger. Stir-fry for 60–90 seconds until deeply fragrant and the paste darkens slightly.
4. Add the chicken strips and toss well to coat in the paste. Cook for 4–5 minutes, stirring frequently, until the chicken is sealed and lightly golden on the outside.
5. Pour in the coconut milk and chicken broth, stirring to combine everything into a smooth, vibrant sauce. Bring to a gentle simmer.
6. Add the bamboo shoots, coconut aminos, coconut sugar, and sriracha. Stir well and simmer uncovered for 12–15 minutes until the chicken is cooked through and the sauce has thickened slightly.
7. Remove from the heat and squeeze in the lime juice. Taste and adjust seasoning — add more sriracha for heat, coconut aminos for depth, or a pinch of salt if needed.
8. Serve over steamed jasmine rice, topped with fresh cilantro and an extra lime wedge on the side.
Nutrition per Serving
420
Calories
34g
Protein
12g
Carbs
27g
Fat
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