Red Curry Chicken with Bamboo Shoots

Step1: Red Curry Paste


25 Dried chili*, soaked, seeds removed
2 Coconut Tree Brand lemongrass, sliced
2 tbsp Coconut Tree Brand galangal, sliced
2-3 shallots           8 garlic cloves
1 lime, zest           2 Coriander roots
1 tsp whole pepper
1½ tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
½ tsp salt
1 tsp Scale Brand kapi shrimp paste


Pound all the spices starting from dried chili with salt and leave kapi shrimp paste the last.

Step2: Curry Chicken with Bamboo Shoots


1 kg chicken thighs or breast
1 Aroy-D Brand canned bamboo strips, put in boiling water about 1 minute
1 Aroy-D Brand UHT coconut milk
1 bunch Thai basil leaves
2 tbsp of oil
Red curry paste Fish sauce, to taste
Cock Brand palm sugar, to taste
Red chili, cur vertically for garnish


Time Saving Options!

3-4 tbsp Aroy-D Red Curry Paste, more or less, to taste


  1. Open UHT coconut milk (do not shake), separate the thick coconut milk from the thin coconut milk.
  2. Heat the oil in wok, stir fry chicken until cooked, set aside.
  3. In a pot, mix red curry paste with thick coconut milk on medium to low heat. Stir often until fully boiled and fragrant.
  4. Add bamboo strip, chicken, and thin coconut milk into the pot. If the curry is too thick, add a little bit of water to dilute it. Turn heat on high and wait until the curry boiled.
  5. Add palm sugar and fish sauce until get the desire taste. Turn off the heat before adding basil leave. Mix well.
  6. Recommended serving with Rose Brand Rice.