Chicken Curry with Bamboo Shoots

Chicken Curry with Bamboo Shoots
Chicken Curry with Bamboo Shoots. I thought using strips of bamboo shoots instead of the traditional vegetable for the Pinoy chicken curry would be great. Bamboo shoots are great stewed with coconut milk and a lot of chili, why not try it on the Pinoy chicken curry.

Chicken Curry with Bamboo Shoots Recipe

I found this bottled bamboo shoots in a Thai food store that is ideal for my chicken curry with bamboo shoots. For this version, I wanted it richer and spicier compared to the regular Pinoy chicken curry. I used generous amount of coconut milk and curry powder.

Chicken Curry with Bamboo Shoots Dish

I also added extra chilies, but any amount will do it defends on how much heat one could take to enjoy the meal. Here is the recipe.


Chicken Curry with Bamboo Shoots - Bottled Banboo Shoots

1 kilo chicken, cut into serving pieces
2 cup bamboo shoot strips, pre-boiled, rinsed and drained
1/2 head garlic, chopped
2 red bell pepper, cut into 1/2” strips
2 thumb size ginger, cut into strips
1 medium size onion, chopped
2 small size potato, quartered
1 small size carrot, cut into wedges
2-3 stalk celery, sliced diagonally
4 cup coconut milk, pure extract
1/3 cup curry powder
4 pcs. chili chopped
1/2 tsp. chili powder
1/4 cup patis, fish sauce
3 tbsp. cornstarch
salt and pepper
cooking oil

Cooking procedure:

In a saucepan stir fry chicken for 3-5 minutes or until color turn to golden brown. Remove from pan, set aside. In same saucepan sauté garlic, onion and ginger add in chicken, stir cook for 2-3 minutes. Add in fish sauce, curry powder, chili, chili powder and bamboo shoots, stir cook for 2-3 minutes. Pour in 2 cup of coconut milk and 1 cup of water, bring to a boil and simmer for 8-10 minutes. Add in potatoes and carrots, cook for 8-10 minutes or until chicken, potatoes and carrots are cooked and tender. Add the remaining of coconut milk, celery and bell pepper, cook for another 3-5 minutes. Season with salt and pepper to taste. Add in the cornstarch dissolve in 1/2 cup of water and cook for a minute or until sauce thickens. Serve hot with a lot of rice.

See other related curry recipes:


  1. wow, i love bamboo shoots except that it's hard to find really fresh ones now adays. this looks so tempting, ma try nga soon. thanks!


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