Bamboo Plantation Garden Center

Red Curry Chicken and Bamboo Shoots
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Chicken in Red Curry with Bamboo Shoots

 

Ingredients

    1. 1 lb diced boneless chicken
    2. 1 -2 tablespoon red curry paste
    3. 3/4 cup unsweetened coconut milk
    4. 1/2 cup sweet basil
    5. 5 kaffir lime leaves, halved
    6. 1 -3 fresh hot red chili peppers, sliced lengthwise into narrow strips ( amount to taste)
    7. 1/2 cup sliced zucchini
    8. 2 tablespoons fish sauce
    9. 1/3 cup water
    10. 5 ounces sliced bamboo shoots
    11. 1 1/2 teaspoons palm sugar or 1 1/2 teaspoons brown sugar

Directions

  1. Heat about 1/2 the coconut milk to a boil in a large pan.
  2. Stir in the red curry paste.
  3. Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
  4. Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
  5. Stir in the zucchini, kaffir lime leaves, and hot chillies.
  6. Cook several minutes or until zucchini are done to your liking.
  7. Garnish with sweet basil before serving.
  8. Serve with hot rice, if desired.
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Bamboo shoots are seasonal and all new shoots emerge within a short period of time. Running bamboo plants will shoot from early spring until early summer in a majority of species. Clumping bamboo plants will shoot from late summer until late fall, depending upon species. Bamboo shoots are a major food source in many cultures around the world.