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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired thai 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 2 tbsp red curry paste and stir-fry for 1 minute until aromatic and the oil begins to separate.
  3. Step 3: Add 400 g thinly sliced chicken breast to the pan and stir-fry for 4-5 minutes until the chicken turns opaque.
  4. 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.
  5. Step 5: Remove from heat and mix in 1/4 cup fresh Thai basil leaves until wilted before serving.

Frequently asked questions

How long does Quick Stir-Fried Chicken with Thai Red Curry Paste and Bamboo Shoots take to make?

Total time is about 25 minutes (10 min prep + 15 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 Quick Stir-Fried Chicken with Thai Red Curry Paste 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 breast, thinly sliced from drying out.

Can I substitute ingredients in Quick Stir-Fried Chicken with Thai Red Curry Paste 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 Quick Stir-Fried Chicken with Thai Red Curry Paste and Bamboo Shoots for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Stir-Fried Chicken with Thai Red Curry Paste 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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