Thai Chicken and Bamboo

By Mark Lawrence

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A simple 15 minute recipe that makes an excellent Thai dish.

2 chicken breasts
1 tbl oil
2 cloves garlic, minced
1 tsp red pepper flakes
1 tsp curry powder
1 can bamboo shoots
1 can light coconut milk (not coconut cream or water)

  1. Slice chicken into thin strips about 2" to 4" long. We're trying to match the general size and shape of the bamboo.

  2. Cook garlic and red pepper in hot oil until lightly browned, about 1 minute.

  3. Add chicken strips, cook until lightly browned, 3-5 minutes.

  4. Add coconut milk, bamboo, curry powder, cook for 2 minutes.
Serve over steamed rice.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.