Red Chicken Curry with Bamboo Shoots

Bamboo shoots have a lovely crunchy texture. It is quite acceptable to use canned ones, as fresh bamboo is sometimes not readily available in the West. Buy canned whole bamboo shoots, which are crisper and of better quality than sliced shoots. It is also essential to use chicken breast portions for this Thai cuisine, rather than any other cut, for this curry as it is cooked very quickly. To save time, instead of cutting whole portions into bite size pieces yourself, look for diced chicken or strips of chicken in the supermarket.

Recipe: (Serves 4 to 6)

1 liter/1.75 pints/4 cups coconut milk
450 g/1 lb skinless, boneless chicken breast portions, diced
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon granulated sugar
1-2 drained canned bamboo shoots, total weight about 225 g/8 oz, rinsed and sliced
5 kaffir lime leaves, torn
Salt and ground black pepper, to taste

Chopped fresh red chilies and kaffir lime leaves, to garnish

For the red curry paste:

5 ml/1 teaspoon coriander seeds
2.5 ml/0.5 teaspoon cumin seeds
12-15 fresh red chilies, seeded and coarsely chopped
4 shallots, thinly sliced
2 garlic cloves, chopped
15 ml/1 tablespoon chopped fresh galangal
2 lemon grass stalks, white part only, chopped
3 kaffir lime leaves, chopped
4 fresh coriander (cilantro) roots
10 black peppercorns
Good pinch of ground cinnamon
5 ml/1 teaspoon ground turmeric
2.5 ml/0.5 teaspoon shrimp paste
5 ml/1 teaspoon salt
30 ml/2 tablespoons vegetable oil

Method:

1) Make the curry paste. Dry-fry the coriander seeds and cumin seeds for 1-2 minutes, then put in a mortar or food processor with all the remaining ingredients except the oil. Pound or process to a paste.

2) Add the vegetable oil, a little at a time, mixing or processing well after each addition. Transfer to a screw-top jar, put on the lid and keep in the refrigerator until ready to use.

3) Pour half of the coconut milk into a large, heavy pan. Bring to the boil over a medium heat, stirring constantly until the coconut milk has separated.

4) Stir in 30 ml/2 tablespoons of the red curry paste and cook the mixture, stirring constantly, for 2-3 minutes, until the curry paste is thoroughly incorporated. The remaining red curry paste can be kept in the closed jar in the refrigerator for up to 3 months.

5) Add the diced chicken, fish sauce and sugar to the pan. Stir well, then lower the heat and cook gently for 5-6 minutes, stirring until the chicken changes color and is cooked through. Take care that the curry does not stick to the base of the pan.

6) Pour the remaining coconut milk into the pan, then add the sliced bamboo shoots and torn lime leaves. Bring back to the boil over a medium heat, stirring constantly to prevent the mixture from sticking to the pan, then taste and add salt and pepper if necessary.

7) To serve, spoon the curry into a warmed serving dish and garnish with the chopped chilies and lime leaves.


Variations:

Instead of bamboo shoots, use straw mushrooms. Fresh straw mushrooms are not often seen in the West, but they are available in cans from Asian stores and supermarkets. Drain well and stir into the curry at the end of the recipe. Straw mushrooms are prized for their slippery texture as well as for their delicate, but delicious flavor.