Coconut-Lime Thai Chicken Curry with Bamboo Shoots

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant Thai curry simmered with tender chicken, creamy coconut milk, zesty lime, and crunchy bamboo shoots, perfect for a comforting weeknight meal. This Thai-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 lb boneless, skinless, cut into bite-sized pieces chicken thighs
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 can (8 oz), drained and sliced bamboo shoots
• 1 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 medium, finely chopped shallot
• 1/4 cup, chopped fresh basil leaves
• 1 small, thinly sliced (optional) red chili
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped shallot and 3 minced garlic cloves, sautéing for 2-3 minutes until soft and fragrant.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant and the oil begins to separate.
3. Step 3: Add 1 lb bite-sized chicken thigh pieces to the skillet, stirring to coat with the curry paste. Cook for 5 minutes until the chicken starts to brown.
4. Step 4: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, then add 1 can (8 oz) sliced bamboo shoots. Bring to a gentle simmer and cook uncovered for 10 minutes until chicken is tender and sauce thickens slightly.
5. Step 5: Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 2 tbsp fresh lime juice. Add 1/4 cup chopped fresh basil leaves and 1 thinly sliced small red chili for heat if desired. Cook for 2 more minutes.
6. Step 6: Remove from heat and serve the curry hot with steamed jasmine rice.