Thai Chicken Curry with Long Beans and Bamboo
Curry dishes are best serve with Khao Chow (jasmine rice) rather than sticky rice.
I like this dish served with sin khao bune (rice noodle) to make a hot noodle salad: into a bowl, add sin khao bune and spoon the chicken curry over top; add extra chopped Thai basil, cilantro, green onions, and bean sprouts.
Stir Fry Recipe: Thai Chicken Curry with Long Beans and Bamboo
1 tablespoon chopped garlic
1 tablespoon oil
¼ cup chopped bamboo shoots
¼ cup chopped long beans
¼ cup chopped tomatoes
1 cup chopped chicken
½ cup fresh coconut milk
1 tablespoon red Thai Lao Curry Paste
1 to 2 sprigs of chopped Thai basil
2 tablespoons fish sauce
Boil chopped bamboo shoots for 30 minutes to remove yellow colouring. Drain water from bamboo and set bamboo aside. In a wok over high heat, add oil and garlic. Stir until garlic is crisp. Add chicken and stir until cooked. Add tomatoes and stir for one minute. Add fresh coconut milk, bamboo, long beans and curry paste. Stir for 2 minutes. Turn heat off. Add fish sauce and Thai sprigs. Stir again and serve immediately.
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