Chicken in Red Curry with Bamboo Shoots (Kaeng Phet Gai)



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Preparation time
10 mins

Cooking time
10 mins


Also known as Kaeng Phet Gai Sai No Mai.


  • 1 pound chicken breast, cut into 1/4 inch thick pieces
  • 1/2 pound bamboo shoot, sliced thin
  • 2 red Thai chilies, cut in half diagonally
  • 5 kaffir lime leaves
  • 1 can (13.5 fl oz) coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/2 cup Thai basil (optional)


1.  In a pot on medium-high, add in half the can of coconut milk and 3 tablespoons of red curry paste and bring to a boil. Stir until curry paste is mixed well with coconut milk. Add in chicken and cook until done, about 5-7 minutes. Stir in bamboo shoot, chilies, lime leaves, fish sauce, sugar, and the rest of the coconut milk. Stir in the thai basil (optional). Bring back to boil. Turn off the heat and serve.

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