Quick Stir-Fried Chicken with Thai Red Curry Paste and Bamboo Shoots

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fast and flavorful stir-fry combining tender chicken with spicy red curry paste and crunchy bamboo shoots for a vibrant Thai-inspired dish. This Thai recipe, ready in about 25 minutes, pairs chicken breast, thinly sliced, red curry paste, bamboo shoots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving

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Ingredients

400 g chicken breast, thinly sliced
2 tbsp red curry paste
120 g bamboo shoots, sliced
3 garlic cloves, minced
2 tbsp vegetable oil
1 tbsp fish sauce
1 tsp sugar
50 ml water
1/4 cup fresh Thai basil leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 2 tbsp red curry paste and stir-fry for 1 minute until aromatic and the oil begins to separate.
Step 3: Add 400 g thinly sliced chicken breast to the pan and stir-fry for 4-5 minutes until the chicken turns opaque.
Step 4: Stir in 120 g sliced bamboo shoots, 50 ml water, 1 tbsp fish sauce, and 1 tsp sugar. Cook for 3 more minutes until the sauce thickens slightly and coats the chicken.
Step 5: Remove from heat and mix in 1/4 cup fresh Thai basil leaves until wilted before serving.