Thai Green Curry with Chicken and Bamboo Shoots

This is a curry I threw together for lunch today.  It was so easy and delicious.  I used chicken, but any other protein (including tofu) can be used instead.  I found fresh, pre-cut bamboo shoots at the Asian market and used them for my curry.  Fresh bamboo definitely has a more distinct flavor (and aroma) than canned, but the canned bamboo is much easier to find (most grocery stores carry it) and works and tastes fine. Green curry tends to be spicy hot.  You can cut back the amount of curry paste in this recipe to try to tone down the heat level.

I keep a variety of curry pastes and canned coconut milk in the pantry for quick meals.  The Maesri Curry Pastes are so amazing and functional.  There are so many flavors available and directions are on the can (although I always deviate from their instructions…don’t be afraid to experiment).  You can take a can of curry paste, mix it with coconut milk and add any meat and/or veggies you have on hand to make wonderful curries.  Red curry, chicken, and a bag of frozen green beans is a favorite combination of ours.  Great for weeknight dinners.

Thai Green Curry with Chicken and Bamboo Shoots

1 can Maeri Green Curry Paste
1 can coconut milk
1 – 2 chicken breast(s), thinly sliced
1 can sliced bamboo shoots, drained
1 bell pepper (green or red), seeded and sliced
Fresh Thai basil leaves (to taste)
Fish sauce (optional and to taste)
Sugar (optional and to taste)

Combine the green curry paste and coconut milk in a large pan or wok over medium high heat.  Let the mixture come to a slight boil and then add the sliced chicken.  Let the chicken cook until it is no longer pink and then add the bamboo shoots and bell pepper.  Simmer about 5 minutes (or longer to let the sauce thicken up some).  Stir in the Thai basil and fish sauce and sugar, if using.  Serve with rice or rice noodles.

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