Recipes - Thai

Spicy Chicken with Bamboo Shoots
Spicy Chicken with Bamboo Shoots Recipe - Thai


The crunchy texture of bamboo shoots added to the bold flavors of kaffir lime leaves and Thai chillis, make this delicious, spicy chicken dish a must-try!
Cooking Time: < 15mins
Serves:2
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

400g chicken breast fillets
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
1 can Valcom Bamboo Shoot Slices (julienned)
1 tbsp Squid Fish Sauce
2 tsp sugar
½ cup water
2 tbsp young pepper corn (optional)
2 tbsp Valcom Kaffir Lime Leaves
1 red chilli (julienned)
1 cup fresh basil leaves




Steps:
  1. Boil half a pot of water and poach the chicken fillets for 2 mins. Set aside and let it cool down before slicing thinly.
  2. Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
  3. Add the chicken and stir-fry over high heat until cooked.
  4. Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
  5. Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
  6. Serve with rice.

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Spicy Chicken with Bamboo Shoots

Spicy Chicken with Bamboo Shoots

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The crunchy texture of bamboo shoots added to the bold flavors of kaffir lime leaves and Thai chillis, make this delicious, spicy chicken dish a must-try!

Cooking Time: < 15mins
Serves: 2
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

400g chicken breast fillets
4-5 tbsp Valcom Red Curry Paste
2 tbsp oil
1 can Valcom Bamboo Shoot Slices (julienned)
1 tbsp Squid Fish Sauce
2 tsp sugar
½ cup water
2 tbsp young pepper corn (optional)
2 tbsp Valcom Kaffir Lime Leaves
1 red chilli (julienned)
1 cup fresh basil leaves

Instructions
  1. Boil half a pot of water and poach the chicken fillets for 2 mins. Set aside and let it cool down before slicing thinly.
  2. Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
  3. Add the chicken and stir-fry over high heat until cooked.
  4. Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
  5. Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
  6. Serve with rice.

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