Bamboo shoots and red curry chicken

Bamboo shoot and chicken red curry

Bamboo shoots and chicken red curry also known as kang nor-mai kai is spicy curry and is very easy to cook. The sweetness of bamboo shoots is perfect to balance out the spicy heat of red curry paste and absorb the beautiful flavours from the red curry paste. For perfect home cooked curry taste you can make your own red curry paste, or if you are feeling too lazy, store-bought one works fine too.

You can cook this curry in advance because it freezes well, so if you are a weekend cook like me this works great. Just take it out of fridge, heat and eat it on any weeknight. If you really like the flavors and like to eat it more often make a double batch, eat one batch fresh and freeze another one. Read few easy freezing tips at the end of the recipe.



2 tbsp oil

1/5 cup red curry paste ( use store bought or make your own )

1 bell pepper sliced

400g boneless chicken

300 ml coconut milk

200g can sliced bamboo shoots fresh or canned

20g Thai basil leaves


Take a thick bottomed pan, pour 200ml coconut milk and stir in red curry paste. Stir it well and bring it to a boil. Lower the heat and cook for 2-3 minutes on low heat. Keep stirring to prevent burning.

Now add pieces of boneless chicken cut approximately into 1-inch pieces, and cook them covered for 7-8 minutes on low heat. Keep stirring in between because coconut milk tends to stick to the bottom and burns easily.

Now add remaining 100ml of coconut milk and bamboo shoots along with thai basil. Also, add about 1 cup of water.

Let the curry simmer for 7-8 more minutes and serve hot with jasmine rice.
Red curry paste

5 dried, hot red chillies

5-6 shallots, chopped

2 garlic cloves

1-inch piece of fresh galangal, or fresh ginger

1 piece fresh lemongrass

20g coriander leaves

20g kafir lime leaves

1/2 tsp black pepper ( omit if you don’t like it too spicy )

½ tsp ground cumin

½ tsp ground coriander



Soak red chilies in water for about 2 hours

Peel chop shallots and garlic, cut glangal, lemon grass, kafir lime and coriander leaves.

Mix everything together and add 2-3 tbsp of water, grind to make a fine paste.

Few Tips for Freezing your Food right way

Try and freeze the food in microwave safe glass dish, saves time and effort both. Just take out the dish warm it up and you are good to go.

Freezing in individual serving is always better so that you don’t have to reheat the entire meal.

Whenever you have time, cook a big batch of food and freeze half of it to eat another day, good way to use seasonal ingredients when they are at their freshest and cheapest.

When you are cooking especially to freeze food, try and avoid adding dairy to it. You can always add it when you are reheating the dish, dairy tastes fresh that way.

While freezing food in the container leave a small space between lid and level of food to allow expansion of food after freezing.


Tightly close the lid of the container or wrap the food tightly to avoid  transfer the smell of one dish to other.


Last but not the least, labelling the dish with name and date is very important because it is really difficult to differentiate between curries, dals or soups after freezing.


DSC_9269-copyI am Rekha, Food Photographer and Food consultant for various commercial kitchens. I am based in Delhi but my work takes me to many parts of India and I thoroughly enjoy the travels be it for work or for leisure. Apart from food another thing that interests me most is traveling, so I often share my traveling stories along with food from the places where I travel on my blog


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