Thai Chicken Red Curry With Sour Bamboo

Yesterday I made a pot of this chicken red curry with sour bamboo for one of my friend. It is a common dish in Thailand but not so in abroad. You won’t get it in most of the Thai restaurants, unless you made it yourself. 

This dish has different taste than the usual red curry dish because of the sour bamboo. Sour bamboo or pickled bamboo has a special sour&salty taste and a special aroma, which give quite a character and taste to the dish.    

Ingredients:

~ 500 g. chicken, diced

~ 500 ml. coconut milk

~ 200 ml. water

~ 400 g. pickled sour bamboo, wash with water 3 times before use

~ 2 tbsp red curry paste

~ 1 chicken bouillon cube (optional)

~ 1 tbsp sugar

~ 2 tbsp fish sauce, if you use stock cube as well then use only 1 tbsp of fish sauce

~ 3 kaffir lime leaves, torn into pieces and discard the hard stem in the middle of the leaf

~ 1 large chili, sliced

How to:

✔️ Add about 1/2 cup of creamy part of coconut milk or 100 ml coconut milk and red curry paste to the pot. Cook the paste in low heat for 5 mins until it developed red oil on the surface.

✔️ Add chicken, the rest of coconut milk, water and stock cube to the pot. Once it is boiled, bring the heat down to medium to simmer the chicken for about 20 mins.

✔️ Add sour bamboo to the pot and cook it for another 10 mins.

✔️ Add fish sauce and sugar to seasoning the curry sauce.

✔️ Add kaffir lime leaves and chili to the pot. Stir and turn off the heat.