Easy and delicious, this Thai curry is vegetable-rich and full of flavour. Serve with jasmine or basmati rice.
Start your rice cooking.
Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.
Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute. Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce. Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken). Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.
*Note: Thai curries have a sauce that's very soup-like, so the sauce won't be thick. The curry is typically served in bowls, to be spooned over hot rice.
Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.
Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.
Be sure to check the "Cook's Notes" on the original recipe post for more tips and tricks for this recipe!