Grilled Chicken & Bamboo Shoot Red Curry
This vibrant red curry combines smoky, tender grilled chicken with crunchy bamboo shoots and aromatic Thai basil in a rich, spicy coconut sauce. It's a harmonious blend of sweet, salty, sour, and spicy flavors, offering a unique twist on a traditional Thai favorite.
Prep Time
73 min
Difficulty
Medium
Servings
4
Calories
580 kcal
Instructions
- 1
In a bowl, combine chicken thighs with soy sauce, fish sauce, brown sugar, white pepper, and minced garlic. Mix well and let marinate in the refrigerator.
~30 min - 2
Preheat a grill to medium-high heat. Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred. Once cooked, remove from grill, let rest for 5 minutes, then slice into bite-sized pieces.
~20 min - 3
Heat vegetable oil in a wok over medium heat. Add red curry paste and stir-fry for 2-3 minutes until fragrant.
~3 min - 4
Pour in about 200 ml of coconut milk, stirring constantly to break down the curry paste and create a rich oil separation. Let it simmer gently.
~5 min - 5
Add the remaining coconut milk, chicken stock, bamboo shoots, fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer and cook, allowing the flavors to meld.
~12 min - 6
Stir in the grilled chicken pieces. Cook for another 2-3 minutes to heat the chicken through.
~3 min - 7
Remove from heat, stir in the Thai basil leaves. Garnish with sliced red chillies if desired. Serve immediately with steamed jasmine rice.
Tips
- For an extra layer of flavor, toast the red curry paste in the oil until very fragrant before adding coconut milk. This helps to deepen the overall taste of the curry.
- The grilled chicken can be prepared ahead of time and stored in the refrigerator for up to 2 days, making this recipe quicker for weeknight dinners. Just reheat gently in the curry.
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