Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 onion (peeled and chopped)
  • 3 chicken breasts (about 720g chopped into bitesize pieces)
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1 tsp lemongrass paste
  • 1 chicken stock cube (crumbled)
  • 1 red pepper (sliced)
  • 4 tbsp red Thai curry paste
  • 14 oz (400g) tin coconut milk
  • 2 tsp fish sauce
  • 1 tbsp palm sugar or light brown muscovado sugar
  • 8 oz (225g) tin of bamboo shoots, drained
  • 10 fresh Thai basil leaves
  • 1 tbsp fresh lime juice (about half a lime)
  • Boiled rice
  • 5-6 Fresh Thai basil leaves
  • 4 sprigs fresh coriander (cilantro)
  • 2 Thai chillies (thinly sliced)
  • 1 lime (sliced into wedges)

Instruction

  • Heat the oil in a large frying pan over a medium-high heat.
  • Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
  • Add the chicken and cook for 2-3 minutes until sealed.
  • Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
  • Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
  • Add the sliced red pepper, stir together and cook for a minute.
  • Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
  • Stir in the lime juice, then serve the curry with boiled rice.
  • Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.