Red Chicken Curry with Bamboo Shoots
Bamboo shoots have a lovely crunchy texture. It is quite acceptable to use canned ones, as fresh bamboo is not readily available in the west. Buy canned whole bamboo shoots, which are crisper and of better quality than sliced shoots. Rinse before using.
Ingredients
- 1 litre / 1¾ pints / 4 cups coconut milk
- 450g/1Ib skinless, boneless chicken breasts, cut into bite-size pieces
- 30mI / 2 tbsp nam pla (fish sauce)
- 15ml / 1 tbsp sugar
- 225g / 8oz drained canned bamboo shoots, rinsed and sliced
- 5 kaffir lime leaves, torn
- salt and ground black pepper
- chopped fresh red chillies and kaffir lime leaves, to garnish
For the red curry paste
- 5ml / 1 tsp coriander seeds
- 2.5ml / ½ tsp cumin seeds
- 12-15 fresh red chillies, seeded and roughly chopped
- 4 shallots, thinly sliced
- 2 garlic cloves, chopped
- 15ml / 1 tbsp chopped galangal
- 2 lemon grass stalks, chopped
- 3 kaffir lime leaves, chopped
- 4 fresh coriander roots
- 10 black peppercorns
- good pinch of ground cinnamon
- 5ml / 1 tsp ground turmeric
- 2.5ml / ½ tsp shrimp paste (blachan)
- 5ml / 1 tsp salt
- 30ml / 2 tbsp vegetable oil
Preparation
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- Make the curry paste. Dry fry the coriander and cumin seeds for 1-2 minutes, then put in a mortar or food processor with the remaining ingredients except the oil and pound or process to a paste.
- Add the oil, a little at a time, mixing or processing well after each addition. Transfer to a jar and keep in the fridge until ready to use.
- Pour half of the coconut milk into a large heavy-based saucepan. Bring the milk to the boil, stirring constantly until it has separated.
- Stir in 30ml / 2 tbsp of the red curry paste and cook the mixture for 2-3 minutes, stirring constantly. Remaining red curry paste can be kept in the fridge for up to 3 months.
- Add the chicken pieces, nam pla (fish sauce) and sugar to the pan. Stir well, then cook for 5-6 minutes until the chicken changes colour and is cooked through, stirring constantly to prevent the mixture from sticking to the bottom of the pan.
- Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn kaffir lime leaves. Bring back to the boil over a medium heat, stirring constantly to prevent the mixture sticking, then taste and add salt and pepper if necessary.
- To serve, spoon the curry into a warmed serving dish and garnish with chopped chillies and kaffir lime leaves.
VARIATION
Instead of, or as well as, bamboo shoots, use straw mushrooms. These are available in cans from Asian stores and supermarkets. Drain well and then stir into the curry at the end of the recipe.
COOK'S TIP
It is essential to use chicken breasts, rather than any other cut, for this curry, as it is cooked very quickly. Look out for diced chicken or strips of chicken (which are often labelled "stir-fry chicken") in the supermarket.
Serves 4-6.