Chicken Thai Yellow Curry with Bamboo Shoots: A Simple Yet Flavourful Dish
If you're looking for an easy and flavourful dish that’s perfect for a weeknight dinner or a meal to impress guests, Chicken Thai Yellow Curry with Bamboo Shoots should be on your list. This dish combines tender slices of chicken with a rich, creamy coconut curry sauce, highlighted by the sweet and mild flavour of Thai yellow curry paste. It's a comforting and satisfying dish that comes together quickly, making it ideal for both beginners and experienced cooks alike.
What is Thai Yellow Curry?
Thai yellow curry is known for being milder compared to its spicier cousins, like red curry or green curry. The paste is made from a blend of ingredients such as turmeric, coriander, cumin, lemongrass, and garlic. It gets its characteristic yellow colour from the turmeric, and the flavour is often described as sweet, rich, and aromatic. Coconut milk is the primary base for the sauce, which adds a creamy texture that balances the gentle warmth of the curry paste.
While yellow curry is less fiery than other Thai curries, it’s packed with layers of flavour. The inclusion of coconut milk softens the spices, making it a great option for those who prefer a more subtle heat.
Ingredients You’ll Need
The ingredients for Chicken Thai Yellow Curry with Bamboo Shoots are quite simple, and you might already have many of them in your kitchen. Here's a closer look at what you’ll need:
- Chicken Thighs: Known for their tender and juicy texture, chicken thighs are ideal for this recipe. They hold up well in the sauce, absorbing the curry flavours while staying moist during cooking.
- Thai Yellow Curry Paste: The key to any Thai curry is the paste. A high-quality yellow curry paste, such as Mae Jum's Thai Yellow Curry Paste, provides a complex base of flavours with minimal effort. This paste typically includes turmeric, cumin, coriander, and lemongrass.
- Coconut Milk: This gives the curry its rich, creamy texture. The thick layer of coconut cream from the top of the can is often used to fry the curry paste, adding a luxurious feel to the dish.
- Bamboo Shoots: Bamboo shoots add texture and a slightly nutty flavour to the curry. They are readily available in most supermarkets, often in the world foods aisle.
- Fish Sauce and Palm Sugar: These two ingredients provide the salty and sweet balance typical of Thai cuisine. Fish sauce adds depth and umami, while palm sugar softens the spices and adds sweetness.
- Shrimp Paste (optional): For added depth of flavour, shrimp paste can be included at the seasoning stage. This ingredient is optional but recommended if you’re looking to achieve a more authentic Thai taste.
- Kaffir Lime Leaves and Red Chillies (garnish): Fresh kaffir lime leaves and sliced red chillies make an excellent garnish, adding a citrusy brightness and a touch of heat to the final dish.
How to Cook Chicken Thai Yellow Curry with Bamboo Shoots
This dish comes together quickly and easily. Here's a step-by-step guide to preparing your Chicken Thai Yellow Curry:
1. Prepare the Chicken
Start by slicing your chicken thighs into thin strips. Thighs are recommended for their flavour and tenderness, but if you prefer white meat, chicken breasts can be used as well. Keep in mind that breasts tend to cook faster, so be careful not to overcook them.
2. Fry the Curry Paste
Heat a tablespoon of oil in a large saucepan or wok over medium-high heat. Once the oil is hot and begins to shimmer, add the yellow curry paste. Fry the paste for at least two minutes, stirring continuously, to release its fragrant oils. This step is essential for unlocking the full flavour of the curry paste.
3. Add the Coconut Milk
Scoop out the thick, creamy layer of coconut milk from an unshaken can and add it to the pan. This creamy top layer helps loosen the curry paste while adding richness to the sauce. Stir the paste and coconut cream together until fully combined. Then, season with fish sauce, palm sugar, and shrimp paste (if using).
4. Simmer the Sauce
Let the sauce simmer for about five minutes, allowing the flavours to meld together and for the oils to rise to the surface. This is a sign that the sauce is beginning to thicken and intensify.
5. Cook the Chicken
Add the sliced chicken to the pan, ensuring that the pieces are evenly spread throughout the curry sauce. Cook for about two to three minutes, stirring occasionally to ensure each piece is fully coated in the sauce.
6. Add the Remaining Coconut Milk and Bamboo Shoots
Once the chicken has started cooking, pour in the remaining coconut milk and add the bamboo shoots. Stir the ingredients together and allow the curry to simmer for another 10 minutes, or until the chicken is fully cooked through.
If the sauce becomes too thick, you can add a small amount of water to thin it out to your desired consistency. Conversely, if the sauce seems too thin, continue simmering to reduce it until it reaches your preferred thickness.
7. Final Touches
Once the curry has finished simmering, taste the sauce and adjust the seasoning if necessary. If you want to increase the heat, add some sliced red chillies. To serve, garnish with kaffir lime leaves and more chillies, if desired.
8. Serve with Jasmine Rice
Finally, serve the curry with freshly steamed Thai Jasmine rice, which is the perfect accompaniment to soak up the rich, creamy sauce.
Serving Suggestions and Variations
Thai yellow curry is incredibly versatile, and this chicken and bamboo shoot version is just one example of how you can prepare it. Here are a few variations and serving ideas to consider:
- Protein Options: If you prefer a different protein, try pork, beef, or even prawns. For a lighter option, tofu works wonderfully in absorbing the curry’s flavour.
- Vegetarian Version: For a meat-free meal, increase the quantity of vegetables. Green beans, aubergines, mushrooms, and baby corn are great additions.
- Serving Ideas: Thai yellow curry pairs beautifully with steamed jasmine rice, but you can also serve it with sticky rice or even rice noodles for a different texture. A side of steamed greens, like bok choy or spinach, complements the creamy curry as well.
Final Thought
Chicken Thai Yellow Curry with Bamboo Shoots is a simple, quick, and flavourful dish that showcases the milder side of Thai cuisine. Its rich coconut-based sauce, aromatic spices, and tender chicken make it a comforting yet exotic meal. Whether you're new to Thai cooking or a seasoned enthusiast, this recipe is sure to become a family favourite. With its flexibility in ingredients and ease of preparation, it’s perfect for any night of the week.
Everything should be nicely cooked and it’s now time to serve up this delicious Thai Yellow curry! Garnish with sliced red chilli and fresh kaffir lime leaves and serve with freshly steamed Thai Jasmine rice! And that’s it, so quick and easy! I hope you enjoy this meal, look out for more Thai yellow curry recipes coming out soon!
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Final Thought
In Southern Thailand, yellow curry isn't the mild option, it's the thoughtful one. This paste, with its turmeric and cumin, comes from a different tradition than the green and red curries you might know. It's the curry of choice when you want depth without aggression, warmth that builds gently rather than strikes. My mother made it for family gatherings, for afternoons when we wanted something substantial but not overwhelming. The bamboo shoots aren't just texture; they're a reminder that Thai cooking draws from what grows around us, what's fresh and available and nourishing. There's a Buddhist philosophy in this, using what nature gives us, not forcing it, letting each ingredient speak.
When you cook this curry at home, you're not just following steps. You're tasting something real, something passed down. The paste does the work—because it's made properly, from whole spices ground by stone, the way it should be. That's why Mae Jum exists: to bring this to your kitchen without compromise. This is the curry I grew up with, made the way I learned it. It belongs on your table, whenever you need something that feels like coming home.
Chicken Thai Yellow Curry with Bamboo
- 35 g Yellow curry paste
- 1 tbsp coconut oil (or vegetable oil)
- 400 ml coconut milk
- 1 tbsp shrimp paste
- 1 tbsp palm sugar
- 350 g chicken thigh
- 200 g sliced Bamboo shoots
- 1 tbsp fish sauce
- — Thinly sliced red chilli
Thai Yellow Curry Paste
