Thai Curry With Bamboo Shoots Recipes

AUTHENTIC THAI GREEN CURRY

Steps:

• Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
• Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

THAI GREEN CURRY WITH CHICKEN BY CHEF FERN RECIPE BY TASTY

Steps:

• Cut the tops and bottoms off the eggplant and cut into quarters.
• Thinly slice the chicken breast crosswise. Set aside.
• Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.
• Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.
• Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).
• Add a splash of the coconut milk, stirring until it forms a paste.
• Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.
• Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.
• Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.
• Add the Thai basil. Remove the curry from the heat and serve with white rice.
• Enjoy!

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

CHICKEN IN RED CURRY WITH BAMBOO SHOOTS

Steps:

• Heat about 1/2 the coconut milk to a boil in a large pan.
• Stir in the red curry paste.
• Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
• Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
• Stir in the zucchini, kaffir lime leaves, and hot chillies.
• Cook several minutes or until zucchini are done to your liking.
• Garnish with sweet basil before serving.
• Serve with hot rice, if desired.

THAI BEEF CURRY WITH BAMBOO SHOOTS

Steps:

• Curry Paste:.
• First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
• Drain peel mixture and reserve 1/2 cup of the liquid.
• Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
• Stirfry:.
• heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
• add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
• Stir in basil and serve over white sticky rice.