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20 December 2012,22:47 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
35 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Pour half of the coconut milk into a large pan over a medium heat. Bring the coconut milk to the boil, stir constantly for few minutes.
  • Add the red curry paste and cook the mixture for 2 more minutes. Stir the paste constantly to prevent it sticking to the base of the pan.
  • Add the chicken pieces, fish sauce and sugar to the pan. Stir continuously, then cook for 5 minutes or until the chicken changes colour and is cooked through.
  • Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn lime leaves.
  • Boil over a medium heat, stirring constantly to prevent the mixture from sticking.
  • Taste and adjust seasoning with salt and pepper.
  • Spoon the curry into a warmed serving dish and garnish with chopped chillies and kaffir lime leaves.


  • 1 litre coconut milk
  • 2 tablespoons red curry paste
  • 600 grams chicken breast fillets, skinned and cut into bite size pieces
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon granulated sugar
  • 250 grams canned bamboo shoots, rinsed, drained and sliced
  • 6 lime leaves, torn
  • Salt and ground black pepper, to taste
  • Chopped fresh red chillies
  • Lime leaves, to garnish
  • Plain boiled rice, to serve

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