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.
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.
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.
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
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: