Coconut Braised Thai Red Curry with Chicken and Bamboo Shoots

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g chicken drumsticks
• 3.5 tbsp red curry paste
• 450 ml coconut milk
• 5 leaves, whole kaffir lime leaves
• 140 g bamboo shoots, julienned
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 100 ml water
• 2 tbsp vegetable oil
• 1/3 cup Thai holy basil leaves

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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.