Thai Yellow Chicken Curry - Delicious!

Gaeng Phed Gai Nor Mai (Thai Yellow Chicken Curry With Bamboo Shoots)

Servings: 4

Prep: 20 mins

Cook: 30 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Hello everyone! Today I’m exploring the vibrant world of Thai cuisine with a dish that’s both comforting and explosively flavourful: Gaeng Phed Gai Nor Mai, or Thai Yellow Chicken Curry with Bamboo Shoots. Get ready, because this is going to be a fun ride!

A Culinary Journey Through Thailand

Thai cuisine is a delicate dance of sweet, sour, salty, spicy, and umami notes, all perfectly balanced. Curries hold a special place in this symphony of flavours, each variation offering a unique regional twist. From the creamy green curries of central Thailand to the rich, coconut-infused red curries of the south, there’s a curry for every palate. The beauty of Thai yellow chicken curry lies in its versatility and the way it marries the richness of coconut milk with the earthy notes of turmeric and the slight bitterness of bamboo shoots. It’s a dish that tells a story of tradition, adaptation, and the sheer joy of eating well.

The Heart of Thai Yellow Chicken Curry

Gaeng Phed, meaning “spicy curry,” is a broad term, but the addition of “Gai Nor Mai” clarifies that we’re working with chicken (Gai) and bamboo shoots (Nor Mai). This specific combination is a staple in many Thai households, often passed down through generations with slight variations depending on family preferences and regional ingredient availability. The yellow hue comes primarily from turmeric, a spice celebrated for its vibrant colour and numerous health benefits. It’s a dish that is typically served with steamed jasmine rice, allowing the fragrant grains to soak up all the delicious curry sauce. I’m excited to guide you through my version, which strikes a perfect balance of authentic flavours and easy-to-follow steps for the home cook. Prepare to be transported to the bustling streets of Bangkok with every bite!

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp vegetable oil
2 tbsp Thai yellow curry paste (store-bought or homemade)
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 cup sliced bamboo shoots (fresh, canned, or jarred – ensure they are well-rinsed)
1 red capsicum, thinly sliced
1/2 cup Thai basil leaves, roughly chopped
2 tablespoons fish sauce
1 tablespoon palm sugar (or brown sugar)
2-3 fresh red chilies, sliced (optional, for extra heat)
Steamed jasmine rice, for serving
Lime wedges, for serving

Suggested Equipment

Large wok or skillet
Cutting board
Knife
Measuring cups and spoons
Spatula or wooden spoon

Instructions

Prepare the Chicken: Cut the chicken thighs into 1-inch pieces.
Sauté the Curry Paste: Heat the vegetable oil in a large wok or skillet over medium heat. Add the Thai yellow curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the paste.
Add Chicken: Add the chicken pieces to the wok and cook until browned on all sides.
Simmer in Coconut Milk: Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Stir in the bamboo shoots, sliced capsicum, fish sauce, and palm sugar.
Simmer and Thicken: Let the Thai yellow chicken curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Add Basil and Chilies: Stir in the fresh Thai basil leaves and sliced red chilies (if using) during the last minute of cooking.
Serve: Serve hot over steamed jasmine rice. Garnish with fresh lime wedges.

Notes

Spice Level: Adjust the amount of curry paste and chilies to your desired spice level. If you prefer a milder curry, start with less curry paste and omit the fresh chilies altogether.
Bamboo Shoots: Fresh bamboo shoots require proper preparation to remove toxins. If using fresh, boil them in water several times, changing the water each time, before adding them to the curry. Canned or jarred bamboo shoots are pre-cooked and ready to use, just rinse them well before adding them to the curry.
Vegetables: Feel free to add other vegetables to your Thai yellow chicken curry, such as eggplant, green beans, or potatoes. Add them along with the bamboo shoots and capsicum.
Sweetness: Adjust the amount of palm sugar to your preference. Honey or maple syrup can also be used as substitutes.
Fish Sauce: Fish sauce adds a salty, umami flavour that is essential to Thai cuisine. If you prefer a vegetarian version, you can substitute it with soy sauce or tamari.
Coconut Milk: Full-fat coconut milk will result in a richer, creamier curry. You can use light coconut milk to reduce the fat content, but the curry will be less creamy.
Curry Paste: You can make your own yellow curry paste from scratch for a more authentic flavour. However, store-bought curry paste is a convenient and readily available option.
Leftovers: This curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.