Curry is a long time favorite that I grew up eating and it was one of my favorites as a kid (I’d pick out some of the veggies because I may have been a tad picky..lol) But I remember my mom making this all the time, and this recipe doesn’t shy too far away from the delicious traditional one I grew up eating. I have made a couple minor tweaks over the years to make it just how we love eating it, but this is definitely one of those recipes that “if it isn’t broke-don’t fix it”. It is tried and true and so warm, comforting, and tasty. You can switch up your protein if you prefer something else, and also add any other veggies you’d like inside, even potatoes on occasion are a super welcomed addition. The best part about this meal is that it is ready in 30 minutes for busy work nights, and we always have most ingredients on hand so it’s usually just a quick produce run! You can use your favorite curry paste brand or definitely opt to make your own as well! Enjoy this family recipe that has been fed around so many tables over the years!
Recipe:
Oil for cooking (Olive, vegetable, canola, or corn are all fine)
4 chicken breasts (About 2 lb) cut into 1 inch slices
minced garlic (2 spoonfuls divided, or 4 cloves fresh)
3-4 heaping spoonfuls red curry paste/ about 4oz (homemade or store bought, add more if you like it spicy)
2 13.5 oz cans coconut milk divided (My favorite brand is Chaokoh)
19 oz can bamboo shoots strained (I prefer the strips, but you can add whichever kind you like)
1/4 cup coconut/palm sugar
3ish Tablespoons fish sauce (add more or less to taste)
1 big or 2 small sweet onions
2 red bell peppers
2 green bell peppers
Salt & pepper to taste
Directions:
- Heat a couple tablespoons of oil in the first pot at about medium high heat, add in first spoonful of minced garlic and cook for 30 seconds.
- Add chicken to pot and stir, cooking just until pink is almost gone (you don’t need to cook the chicken fully right away, it will continue to cook).
- Add the curry paste to the pot and stir to combine, letting the paste marinate on the chicken for a few minutes.
- Before the paste starts burning on the bottom of the pan, add in your first can of coconut milk (make sure you shake it before opening, and you can use a few tablespoons of water to get the remaining coconut milk out of the can and place that in the pot as well)
- Add your strained can of bamboo shoots, coconut sugar, and fish sauce to the pot and stir to combine. Bring to a boil then cover with lid and turn to low, letting it simmer for about 15-20 minutes.
- Meanwhile in a seperate pan, heat a couple tablespoons of oil on medium high heat. Add in other spoonful of minced garlic and cook for 30 seconds.
- Add onions and bell peppers to the pan and sauté to desired doneness (about 10-15 minutes).
- Add the veggies into the curry pot along with the second can of coconut milk, then stir to combine, and its ready to eat! Best served over jasmine rice. You can get my jasmine rice cooking directions (here.)
Notes:
This recipe is really forgiving, and you can taste it at the end to add whatever you want to adjust the flavor. You can add more coconut sugar if you want it sweeter, more curry paste to make it spicier, or more fish sauce if you want it a little saltier
bitesbyaly.com 