Bamboo Plantation Garden Center

Chicken Curry with Bamboo Shoots
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Chicken Curry with Bamboo Shoots  

. Prep
  10 min.
  20 min.
Ready In
  30 min.

4 servings
Trans-fat Free, Low Carb
Metric measurements


4 ounces coconut cream
2 tablespoons vegetable oil
1 clove garlicVideo finely chopped
1 tablespoon red curry paste *
2 tablespoons fish sauce
1 teaspoon sugarVideo
6 ounces chicken breast halves, boneless and skinless
4 ounces chicken broth
2 each kaffir lime leaves roughly chopped*
4 ounces bamboo shoots cut into slivers
20 each basilVideo fresh*
* not incl. in nutrient facts


Gently heat the coconut cream in a small pan but do not let it boil.

In a wok or frying pan heat the oil and fry the garlic until golden brown.

Add the curry paste and stir well.

Pour in the warmed coconut cream and stir until it begins to reduce and thicken.

Add the fish sauce and sugar and stir.

Add the chicken and cook, stirring constantly, until the meat is opaque.

Add the stock, stir and cook for one to two minutes or until the chicken is cooked through.

Stir in the lime leaves, then add the bamboo shoots and basil leaves.

Stir, cook gently for a final minute and turn into a serving dish.


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Bamboo Factoid

Bamboo shoots will emerge from the ground for a few inches and usually pause for about a week before continuing to shoot skyward. They are covered by a hard protective sheath at each node which is deciduous and falls away once the shoot fully extends outward. The sheath has several functions, one of which is to protect the new shoot as it extends its internodes. At this stage the new shoots have a high water content and are very soft. The diameter of the shoot at its base is the diameter that the new culm (cane) will have when fully mature and throughout its life. New shoots extend upward by extending its internodes similar to the way a telescoping antenna will extend by pulling on it. They are fully extended and hardened off in apx 6 weeks from emerging from the ground.