Red Curry Chicken with Bamboo Shoots

Red Curry Chicken with Bamboo Shoots
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

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About this Recipe

This simple and mild coconut curry carries a hint of spice.


4 Maple Leaf Prime Naturally® Skinless Boneless Chicken Breasts, cut into bite-size pieces
2 Cloves garlic, peeled and minced
3 tbsp (45 mL) Red curry paste
2 tbsp (30 mL) Vegetable oil
1 (400 mL) Can coconut milk
2 (3 oz) Cans bamboo shoots, drained
Zest of 1 lime
2 tsp (10 mL) Brown sugar
1 tbsp (15 mL) Fish sauce
Salt and pepper


PLACE chicken into a large re-sealable plastic bag. Combine garlic and curry paste and massage into chicken.

HEAT oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 8-10 minutes and internal temperature reaches 165°F (74°C). Add coconut milk and bamboo shoots. Bring to a boil, reduce heat and simmer for about 5 minutes. Add lime zest, sugar and fish sauce. Simmer 2 minutes and serve.


If sauce requires thinning, add chicken stock or water.

Serve over basmati rice.

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