Craving a vibrant and flavourful dish that packs a punch? Look no further than our Spicy Chicken & Pickled Bamboo Curry! This recipe masterfully blends the tender succulence of stir-fried chicken with the tangy zest of pickled bamboo shoots, all enveloped in a rich, aromatic red curry paste. The interplay of sweet, sour, spicy, and savory notes creates a symphony of taste that will tantalize your taste buds and leave you wanting more. Imagine tender chicken pieces infused with the deep red hues and intense flavor of the curry, perfectly complemented by the refreshing crunch of the pickled bamboo.
This mouthwatering combination is surprisingly simple to create, even for novice cooks. We’ve broken down the process into easy-to-follow steps, guiding you through each stage from prepping the ingredients to achieving that perfect balance of flavors. Ready to embark on a culinary adventure? Let's dive into the detailed step-by-step instructions below and create this sensational Spicy Chicken & Pickled Bamboo Curry together.
Tools Needed
- Pan
- Sieve
Ingredients
- Pickled bamboo shoots
- Chicken drumsticks
- Spicy curry paste
- Shrimp paste
- Kaffir lime leaves
- Basil
- Palm sugar
- Fish sauce
- Oyster sauce
- Green-capped soy sauce
- Chili peppers
- Soybean oil
- Water
- Yellow onion
Step-by-Step Instructions
Step 1. Prepare Ingredients and Build Flavor Base
- Boil the pickled bamboo shoots for about 5 minutes. Cut them into small pieces beforehand.
- Drain the boiled bamboo shoots.
- Heat the pan and add soybean oil.
- Add curry paste and shrimp paste; stir-fry until dissolved.
- Add yellow onion and stir-fry until fragrant.
Step 2. Cook the Chicken and Vegetables
- Add the chicken and stir-fry until partially cooked.
- Add kaffir lime leaves.
- Add the boiled pickled bamboo shoots and a little water.
- Season with palm sugar, fish sauce, green-capped soy sauce, oyster sauce, and chili peppers. Stir-fry until the chilies are cooked and fragrant.
- If the mixture is too dry, add a little more water. Simmer until the chicken is cooked through.
Step 3. Finish and Garnish
- Add basil leaves and stir-fry until cooked.
- Taste and adjust seasoning if needed.
Step 4. Serve
- Serve hot with rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Boiling the pickled bamboo shoots is optional, but it helps remove any potential germs and improves the taste.
- Adjust the amount of chili peppers to your preferred spice level.
- The recipe ratios are provided in the video description.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the pickled bamboo shoots?
Yes! You can try using other crunchy vegetables like water chestnuts, bean sprouts, or even sliced bell peppers for a different texture and flavor.
2. What if I don't have red curry paste?
You can substitute with a combination of red chili flakes, turmeric, cumin, coriander, and lemongrass for a similar flavor profile, but it won't be exactly the same.
3. How can I make this dish less spicy?
Reduce the amount of red curry paste you use, or add a splash of coconut milk at the end to mellow the heat.
This Stir-Fried Chicken with Pickled Bamboo in Red Curry Paste is a delightful dish that’s both flavorful and satisfying. The vibrant colors and complex tastes make it perfect for a weeknight meal or a special occasion. Enjoy the delicious results of your culinary efforts!