Another Spicy Yummy! 🌶️🌶️ Thai Chicken Red Curry w/ Bamboo Shoots | My Daily Life In California

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor with less sodium.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are cheaper than breasts.

Start by preparing the ingredients: gather 10 oz can of bamboo shoots, 13.5 oz coconut milk, 4 chicken drumsticks, 2 chicken thighs, Thai basil, red chilies, cauliflower, onion, and garlic.

Cut the red chilies in half diagonally.

In a large pot, keep the chicken skin on for added flavor.

Heat the pot on low flame and add the cream from the top of the coconut milk can, scraping it out.

Add the red curry paste to the pot and sauté slowly, cooking it for about 15 to 20 minutes until the aroma is released and the oil floats on top.

If the mixture gets too dry, add a little more coconut milk cream to keep it moist.

Once the curry paste is cooked through, add the chicken pieces to the pot and stir well.

Cook the chicken until it is no longer pink, ensuring it absorbs the flavors of the curry paste.

Incorporate the bamboo shoots into the pot, stirring to combine with the chicken and curry mixture.

Add chopped cauliflower, onions, and garlic to the pot and stir-fry until the vegetables are tender.

Finish by adding fresh Thai basil and red chilies as a garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens