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Recipe Name: Chicken Curry With Bamboo Shoots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

4 Coconut cream
2 Tablespoon(s) Vegetable oil
1 Garlic clove finely chopped
1 Tablespoon(s) Red curry paste
2 Tablespoon(s) Fish sauce
1 Teaspoon(s) Sugar
6 Ounce(s) Boneless chicken breasts
4 Chicken stock
2 Kaffir lime leaves, roughly
4 Ounce(s) Bamboo shoots, cut into
20 Fresh holy basil leaves
18 groups recipes and writings under different ingred, groups recipes and writings under different ingredient
METHOD: Gently heat the coconut cream in a small pan but do not let it
boil. In a wok or frying pan heat the oil and fry the garlic until
golden brown. Add the curry paste and stir well. Pour in the warmed
coconut cream and stir until it begins to reduce and thicken. Add the
fish sauce and sugar and stir. Add the chicken and cook, stirring
constantly, until the meat is opaque. Add the stock, stir and cook for
one to two min- utes or until the chicken is cooked through. Stir in
the lime leaves, then add the bamboo shoots and basil leaves. Stir,
cook gently for a final minute and turn into a serving dish. (Serves 4
as part of a meal) Source: Hugo Arnold, EVENING STANDARD Friday 21st
October 1994 Hugo Arnold's Commentary Follows. THAI food seems to
have erupted into British life over the past few years, particularly
in pubs, where many have ditched sausages and chips for Nam Tok, Tom
Yam Gung or Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare
ribs. Alongside this explosion runs the increasing availability of the
ingredients necessary to produce these dishes - lemon grass, kaffir
lime, galangal and a few cookery books to explain the process.
Vatcharin Bhumichitr wants us not only to cook Thai food, but to
understand it. His latest book, Vatch's Thai Cookbook (Pavilion
headings. This approach, he hopes, will enable readers to appreciate
the subtleties and origins of this intrinsically delicate cuisine. Mr
Bhumichitr owns Chiang Mai, a Thai restaurant in Soho that serves up
the sort of food I remember eating in Bangkok - light, delicate, spicy
and well balanced an aspect frequently misunderstood, but well
explained in this title. His book is full of similar recipes. Most are
remarkably quick to cook, and ideal for that Thursday evening when you
don't really have time to cook a stew or casserole. Today's recipe is
from the bamboo shoots section of the book. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 161
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 36.1mg
Sodium: 210.7mg
Potassium: 300.7mg
Carbohydrates: 4.9g
Fiber: 2.4g
Sugar: 1.9g
Protein: 15.9g

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