Thai Chicken Curry

Name: Thai Chicken Curry
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp oil; 1.5 tbsp red curry paste; 8 oz boneless skinless chicken breast, cut into strips; 80 ml coconut milk; 0.25 cup water; 3 oz canned bamboo shoots; 0.5 piece small red bell pepper, cut into strips; 2 tsp palm sugar; 0.25 tsp fish sauce

An easy homemade Thai chicken curry with tender chicken strips, bamboo shoots and red bell pepper in a light coconut curry sauce — better and healthier than restaurant versions.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

155

Calories

13g

Protein

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients9 items

Produce

🫑small red bell pepper, cut into strips½ piece

Meat

🍗boneless skinless chicken breast, cut into strips8 oz

Pantry

🛢️oil1 tbsp

🍛red curry paste1½ tbsp

🥥coconut milk80 ml

🎋canned bamboo shoots3 oz

🍬palm sugar2 tsp

🐟fish sauce¼ tsp

Beverages

💧water¼ cup

Instructions

1
Heat a small pot with the cooking oil over medium heat.
2
Sauté the red curry paste until aromatic.
3
Add the chicken and stir well to combine it with the curry paste.
4
Add the coconut milk, water, bamboo shoots, and red bell pepper.
5
Bring the curry to a boil and cook for about 5 minutes.
5:00 timer
6
Add the fish sauce and palm sugar.
7
Let it boil for another minute.
1:00 timer
8
Dish out and serve immediately with steamed jasmine rice.

Free, no card required.

CuisineThai