When I was cheffing at the Bamboo Dining Lounge in downtown Toronto during the beginning of this new millennium, we served on our regular menu a great Thai red curry dish with chicken over jasmine rice. It was very popular, however I didn’t really like when I first started working there.
It wan’t until the end of my time there that this dish took a shine to my pallet, but once it did I couldn’t get enough of it. All the Thai curries are great (green, massaman, red), but there was something about the richness of the red curry that just sat well with me.
- 2 Chicken Breasts (deboned and sliced thin)
- 1 can Bamboo Shoots (julienne style)
- 1 can Coconut Milk
- 1 1/3 cup Chicken Stock
- 2 tbsp Coconut Oil
- 2 tbsp Fish Sauce (sugar free)
- 2 tbsp Red Curry Paste (sugar free)
- 2 tbsp Garlic (fresh, minced)
- juice of 1 lime
- 1 Lemon Grass Stalk
- 3 Lime Leaves
- 1 thumb Galangal Root
- Handfull of Thai basil
- Red Thai Chilies for garnish
- In a large pot heat the oil over med-high heat.
- Add the curry paste and garlic. Fry until the paste absorbs most of the oil.
- In a small pot, bring the bamboo shoots to a boil. Drain and set aside.
- Add the coconut milk and chicken stock into the pot.
- Add in the lime juice and fish sauce.
- Remove the center “stem” from the lime leaf. Cut the galangal into 1/8″ slices.
- Using the flat of your knife, whack the lemon grass a few times to help separate the fibers and cut into 5 pieces.
- Toss the chicken, galangal, lemongrass and lime leaf into the pot and bring to a boil. Reduce to a simmer.
- Throw in the bamboo shoots and simmer for about 10-15 minutes.
- Throw in the basil just before you are ready to serve.
Note: if you cannot find galangal, you can substitute ginger. If you cannot find lime leaf, you can sub in 1 tsp of grated lime rind.
As I said above, we used to serve this with white jasmine rice… if you are cool with that then alright. If not, you can serve with Caulirice or Sweet Potato Starch Noodle.