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Gaeng Ped Gai Naw Mai – Red Chicken Curry with Bamboo Shoots Recipe

Gaeng Ped Gai Naw Mai - Red Chicken Curry with Bamboo Shoots Recipe

Gaeng Ped Gai Naw Mai – Red Chicken Curry with Bamboo Shoots Recipe

Fresh bamboo shoots (naw mai) are a seasonal delicacy in Thailand, and have a sweetness and texture that cannot quite be matched by the canned variety. However, the latter makes an acceptable substitute, providing a firm contrast to the tender chicken in this curry-style dish.

Ingredients :

  • 1/2 cup (125 ml) coconut cream
  • 2 tablespoons Red Curry Paste (page 22)
  • 12 oz (350 g) boneless chicken meat, cut into bite-sized strips
  • 11/2 cups (375 ml) thin coconut milk
  • 10 oz (300 g) bamboo shoots, sliced
  • 2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 11/2 teaspoons sugar
  • 5 kaffir lime leaves, halved
  • 1 fresh red chili, thinly sliced
  • 1/2 cup (20 g) Thai basil leaves (horapa)

Method :

  1. If using fresh bamboo shoots, peel and slice and place in a saucepan. Cover with water and boil until just tender, about 5 minutes. (Canned bamboo shoots should be drained, sliced and boiled for 2-3 minutes in a little water to remove any metallic taste.)
  2. Bring the coconut cream to a boil in a saucepan over medium heat. Reduce to low heat and simmer, stirring constantly, until the surface takes on an oily sheen. Add the Red Curry Paste and chicken, stir well, and add the coconut milk and bamboo shoots.
  3. Continue to simmer over low heat until the chicken is tender, about 10 minutes, then add fish sauce, salt, sugar, kaffir lime leaves and chili. Remove from heat and garnish with basil.

Serves 4
Preparation time : 15 mins
Cooking time : 20 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Gai Hor Bai Toey – Chicken Wrapped in Pandanus Leaves Recipe”