This Laotian chicken curry is creamy, fragrant and packed with South East Asian flavour. The delicious addition of bamboo shoots to this vibrant sauce make it uniquely Laoatian and something really rather special.
In a wok or large saucepan, heat the oil over a moderate heat. Add the galangal, lime leaves and garlic and fry for about 10 seconds before adding the red curry paste and about 1/3 cup of the coconut milk. Stir and let this sizzle for about 2-3 minutes – the oil will separate, which is fine. If it starts to stick, add a little water to cool things down a bit.
Add the chicken and stir well to coat everything. Fry for 1-2 minutes before adding the remaining coconut milk and 2 cups water. Bring to a simmer and reduce the heat to low. Cook the chicken for 25 minutes until cooked through.
Add the bamboo shoots, fish sauce and sugar and cook for 5 minutes. Remove from the heat and add the lime juice just before serving.
Serve scattered with cilantro and alongside some fluffy jasmine rice.
Notes
Scatter freshly chopped cilantro and serve with lots of fluffy jasmine rice or poured over rice or egg noodles.
Storage:
Fridge - store in airtight containers in the fridge for 4-5 days.
Freezer - keep for 3+ months in airtight containers in the freezer.
Reheating - Reheat in a pan or in the microwave until piping hot. Be sure to stir regularly in a microwave to avoid scorching.