Laoatian Chicken Curry with Bamboo Shoots
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
527 kcal
-
Course
Main Course
-
Cuisine
Thai
Laoatian Chicken Curry with Bamboo Shoots
Description
This recipe uses coconut oil to sauté aromatic ingredients including fresh galangal slices, kaffir lime leaves, and chopped garlic, which are then blended with red curry paste and coconut milk to form a rich curry base. Skinless, boneless chicken thighs cook slowly in this sauce along with water until tender.
Bamboo shoots added near the end provide a mild crunch and absorb the curry flavors well. Fish sauce adds umami and saltiness, while brown sugar softens the spice and brings subtle sweetness. A squeeze of lime juice brightens the final dish.
Served with fluffy jasmine rice or poured over egg noodles, this dish delivers a harmonious mix of creamy, spicy, and fresh herbal flavors typical of Lao cuisine. Fresh cilantro on top adds a burst of color and freshness.
Proper storage involves refrigeration for up to five days or freezing for several months. Reheating should be done carefully to maintain the curry’s texture and prevent scorching.
Ingredients
- 2 tbsp coconut oil
- 4 lices galangal fresh
- 2 kaffir lime leaves
- 2 garlic chopped, cloves
- 4 tbsp Thai red curry paste
- 2½ cups coconut milk (600ml/20oz)
- 2.2lb chicken thighs (skinless/boneless)(1kg)
- 3 tbsp fish sauce
- 1 tbsp brown sugar (or white sugar)
- 1 lime (juice of)
- cilantro for garnish, fresh
- 1 can bamboo shoots 19oz can, in water
Instructions
- In a wok or large saucepan, heat the oil over a moderate heat. Add the galangal, lime leaves and garlic and fry for about 10 seconds before adding the red curry paste and about 1/3 cup of the coconut milk. Stir and let this sizzle for about 2-3 minutes – the oil will separate, which is fine. If it starts to stick, add a little water to cool things down a bit.
- Add the chicken and stir well to coat everything. Fry for 1-2 minutes before adding the remaining coconut milk and 2 cups water. Bring to a simmer and reduce the heat to low. Cook the chicken for 25 minutes until cooked through.
- Add the bamboo shoots, fish sauce and sugar and cook for 5 minutes. Remove from the heat and add the lime juice just before serving.
- Serve scattered with cilantro and alongside some fluffy jasmine rice.
Notes
- Serve the curry with fresh cilantro and plenty of jasmine rice or over egg noodles.
- Store leftovers in airtight containers; keep in the fridge for 4-5 days or freeze for 3+ months.
- Reheat gently in a pan or microwave, stirring regularly to avoid scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 15g | 30% |
| Fat | 49g | 75% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 61mg | 20% |
| Sodium | 1132mg | 47% |
| Potassium | 547mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2411IU | 48% |
| Vitamin C | 9mg | 10% |
| Calcium | 71mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
