Red Curry with Chicken and Bamboo Shoots

#CookingwithNikky, Episode 2: Red Curry with Chicken and Bamboo Shoots

Red curry is one of the signature dishes on the Asian Mint menu. People come to my restaurants from all over Dallas just to have a taste of red curry. I’m not surprised—this dish is super soul-feeding. All the flavors that come from red curry are so bright and so comforting, they simply feed your soul.

In this second episode of #CookingwithNikky, I show you a super-quick and super easy way to cook red curry that’s sure to impress your family. You can watch the episode here:

Remember: You’re cooking YOUR red curry

Before we get to it, just a little reminder: This is your curry. Even though you’re trying to feed everyone, at the end of the day, you’re feeding yourself and your soul. You’re feeding your soul with your favorite things. So don’t be super strict about what you’re going to put in your dish because you’ll want to love it as much as anybody else.

When making red curry, we start by cooking the red curry paste in vegetable oil. Doing so releases all the fragrance of the paste. You can use any vegetable oil you like except olive oil. That’s because olive oil can overpower the flavors of the paste.

In Thailand, they’d make this paste all day long by crushing all those beautiful herbs in a mortar and pestle. These herbs typically include kaffir lime skin, lemongrass, galangal, peppercorns, and dried red chili. In the US, though, we can use canned curry paste. Red curry paste is spicy, so if you’re a fan of spice, go ahead and put as much as you want. But if you’re not too crazy about spice, don’t overdo it.

Once your curry paste gets cooking, add a little coconut milk and your choice of protein. For this version, we’re adding chicken. But you can use any protein you want, like pork or shrimp or tofu. You can also add whatever vegetables you like. For this version, we’re adding bamboo shoots, which is now readily available in supermarkets. Add the rest of your coconut milk when your protein is done.

Seasoning your red curry

When seasoning your red curry, remember the 4S of Thai cooking: salty, sweet, spicy, and sour. The curry paste carries salty and spice, and you can even out your base by adding fish sauce and hints of sugar.

To make your curry redder, add red bell peppers. Slice them into strips or dice them, whatever you feel like doing. To add an extra layer of redness, add sliced cayenne pepper. Cayenne pepper will level up the heat factor of your dish.

Red curry calls for fresh basil, but remember to add it at the end. When cooking with fresh herbs, you don’t want them to disappear into the dish. Throwing the fresh basil into the pot when your dish is almost done will lighten and brighten your curry.

You can also garnish your dish with fresh basil before serving. Also, for the best red curry meal ever, serve this dish with Thai jasmine rice.

Watch the episode here:

nfs ty sig

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