Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-braised chicken simmered in creamy coconut milk enriched with red curry paste and accented by crisp bamboo shoots and kaffir lime leaves. This thai-inspired thai ready in about 55 minutes pairs chicken drumsticks, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (12 ratings) Prep: 15 min Cook: 40 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until hot. Add 3.5 tbsp red curry paste and fry for 2 minutes until it releases its fragrance and the oil separates.
  2. Step 2: Pour in 450 ml coconut milk and 100 ml water, stirring well to combine and bring to a simmer.
  3. Step 3: Add 600 g chicken drumsticks and 5 whole kaffir lime leaves to the pot. Cover and simmer gently for 25 minutes until the chicken is tender.
  4. Step 4: Stir in 140 g julienned bamboo shoots, 2 tbsp fish sauce, and 1 tbsp palm sugar. Continue cooking uncovered for 10 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and stir in 1/3 cup Thai holy basil leaves, allowing them to wilt before serving the curry hot.

Frequently asked questions

How long does Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken drumsticks from drying out.

Can I substitute ingredients in Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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