- INGREDIENTS* 1 1/2 tablespoons Thai red curry paste* 600g chicken thigh fillets, trimmed, cut into 4cm pieces* 1 1/2 tablespoons vegetable oil* 400ml can coconut cream* 2 tablespoons fish sauce* 3 teaspoons palm sugar* 2 large dried chillies, roughly chopped (see tip)* 250g baby green beans, trimmed, sliced diagonally* Steamed jasmine rice, to serve* 1 tin bamboo shoots* Fresh Thai basil leaves, to serve
- * Step 1 Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits. * Step 2 Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through. * Step 3 Stir in fish sauce and sugar. Cook for 1 minute. Add chilli and beans. Cook for 3 to 4 minutes or until beans are tender. * Step 4 Spoon rice into bowls. Spoon over curry. Top with basil. Serve.
Brands and product used
- Valcom - Bamboo Shoot Slices