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Thai-Style Chicken Curry

A quick Thai-inspired curry with chicken, coconut milk, and bamboo shoots stir-fried and simmered to perfection.

ChickenQuickMain CourseDairy FreeGluten FreeCurryThai

Estimated Nutrition

Per Serving Total
Calories 296.1 kcals 1184.4 kcals
Carbohydrates 18.6 grams 74.2 grams
Fat 9.7 grams 38.6 grams
Protein 34.2 grams 136.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Mild Curry Paste
from a jar
15
ml
Thai Fish Sauce
nam pla
Dairy
250
ml
Low-Fat Coconut Milk
Meat
4
piece
Chicken Breasts
boneless, skinned, and sliced into strips
NutsSeeds
15
ml
Fresh Basil
chopped
OilsFats
15
ml
Vegetable Oil
Vegetables
2
piece
Onions
medium sized and sliced
2
piece
Green Peppers
cored, seeds removed, and cut into strips
225
g
Fresh Bamboo Shoots
one packet

Steps

  • Heat oil in a wok over a high heat.
  • Stir-fry the curry paste for one minute.
  • Add the chicken and stir-fry for 2 minutes until browned.
  • Add coconut milk, fish sauce, onions, and bamboo shoots.
  • Simmer uncovered for ten minutes until the chicken is cooked.
  • Stir in the basil and serve immediately.