Experience the enchanting flavours and comforting warmth of the Thai Coconut Curry Chicken with Bamboo Shoots. This dish is a symphony of rich coconut milk, sweetness, and a bold spicy-sour profile that will transport your taste buds to the vibrant streets of Thailand! Tender, flavourful chicken mingles with bamboo shoots in a creamy coconut curry, served alongside fragrant coconut rice. Prepare to be mesmerized as this dish awakens your senses and takes you on a culinary journey through Thailand!
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cooking Level: Beginner
Ingredients:
1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (14 oz) of coconut milk
1/4 cup of red curry paste
1 red bell pepper, sliced
1 small onion, sliced
1 can (8 oz) of bamboo shoots, drained
1 tablespoon of soy sauce
1 tablespoon of brown sugar
1 tablespoon of vegetable oil
1 tablespoon of fresh lime juice
Fresh cilantro leaves, for garnish
Cooked jasmine rice
1 1/2 cups of jasmine rice
1 3/4 cups of water
1/2 cup of coconut milk
A pinch of salt
Kitchen Equipment:
- Large skillet or wok
- Cooking pot with lid
- Wooden spoon
- Knife and cutting board
- Serving bowls
Directions
Coconut Thai Chicken Curry:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and red bell pepper, and sauté for 2-3 minutes until slightly softened.
2. Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
3. Stir in the red curry paste and cook for another minute until fragrant.
4. Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.
5. Add the bamboo shoots to the curry and let it simmer for 10-15 minutes until the chicken is cooked through and the flavours have melded together.
6. Stir in the fresh lime juice and adjust the seasoning with more soy sauce or sugar if needed.
7. Serve the Coconut Thai Chicken Curry hot, garnished with fresh cilantro leaves, over fragrant coconut rice.
Fragrant Coconut Rice:
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a cooking pot, combine the rinsed rice, water, coconut milk, and a pinch of salt. Stir well.
3. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
4. Fluff the rice with a fork before serving.
Enjoy the flavourful and creamy textures of this Coconut Thai Chicken Curry served with fragrant coconut rice, a perfect harmony of Thai-inspired goodness! 🍛🥥
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