Thai Red Chicken Curry with Bamboo and Red Pepper

Thai Red Chicken Curry with Bamboo and Red Pepper

Updated: Aug 22, 2018

Serves 8 people - Quick and Easy

"Red curry has a vibrant colour from the dried red spur chillies that are used, it's nice and spicy."
Thai Red Chicken Curry with Bamboo and Red Pepper


70g Mae Jum Red Curry Paste - Order your Mae Jum Paste

700g Chicken

800ml Coconut milk

250g Chopped short bamboo

200g Sweet red pepper

2 Lime leaves

Seasoning (to taste)

1 tbs Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)

1 tbs Palm Sugar (light brown sugar or coconut sugar)

Cooking Instructions

1. Add half the coconut milk to a large saucepan and bring to a light boil.

2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

TIP: Simmer longer to allow the coconut oil to separate slightly from the coconut milk and continue to fry the paste to extract maximum flavour.

3. Add the fish sauce and palm sugar to taste.

TIP: You may wish to do this at the end, rather than at this stage. It will depend on what other ingredients you plan to add.

4. Add the finely sliced chicken and chopped bamboo and simmer for 10 minutes.

5. Add the remaining coconut milk, red peppers and bring back to a simmer for a further 10 minutes until ingredients are cooked.

TIP: Try not to overcook the vegetables as this breaks down the nutrients, Thais like to eat vegetables with a bite to them.

6. Stir in the thinly sliced lime leaves and remove from heat.

7. Serve hot with freshly made Thai fragrance rice.

8. Enjoy, it's delicious.

Further Information

Adding more coconut milk will sweeten the dish, as well as lower the spicy heat. Doing so allows it to be eaten more like a soup, so can be used with Khamon Chin noodles, which are thin vermicelli-style noodles.

Using half the coconut milk will provide a more intense flavour, and it is often cooked more vigorously to extract more coconut oil from the dish. Remember that some vegetables, like mushrooms, give off their water, so you may need to adjust the amount of coconut milk or water you add to get the required consistency.

For a lighter option use half the coconut milk, and add water to achieve desired consistency.

Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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