Red Curry With Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai) Recipe

Name: Red Curry With Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast; 1 can bamboo shoots, sliced; 3 T red curry paste; 2 C coconut milk; 2 fresh red chili, sliced diagonally; 1/2 C Thai sweet basil leaves (bai horapah), torn; 2 T fish sauce (nam pla); 1/4 tsp sea salt; 1 1/2 tsp palm sugar; Thai sweet basil leaves (bai horapah) for garnish

Servings: persons

1 lb boneless chicken breast
1 can bamboo shoots, sliced
3 T red curry paste
2 C coconut milk
2 fresh red chili, sliced diagonally
1/2 C Thai sweet basil leaves (bai horapah), torn
2 T fish sauce (nam pla)
1/4 tsp sea salt
1 1/2 tsp palm sugar
Thai sweet basil leaves (bai horapah) for garnish

1
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide, and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
2
Pour 1 C of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white (completely cooked). Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb boneless chicken breast, 1 can bamboo shoots, sliced, 3 T red curry paste, 2 C coconut milk, and more.

Yes, Red Curry With Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry With Chicken & Bamboo Shoots (Gaeng Phed Kai Sai Nawmai)

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