Thai Red Curry

Ingredients

• 5 tbsp red curry paste
• 450g skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400ml can coconut milk
• 140g sliced bamboo shoots from a can, drained and rinsed
• 1 tsp lemon zest
• 2 tbsp fish sauce
• 1 tsp lemon juice
• 1 tsp brown sugar
• 15-20 basil or coriander leaves

Method

Cut the chicken breast into 3mm chunks. Heat the oil in a non-stick pan set over a medium-high heat
Open the can of coconut milk without disturbing it too much. Remove 4 tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside
When the pan is hot add the coconut cream and stir. Add the paste and stir and fry for 2-3 minutes or until the oil separates and the paste is lightly browned
Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lemon zest, fish sauce, lemon juice and brown sugar
Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles appear. Simmer on a low heat for a further minute or 2
Just before serving sprinkle the basil or coriander leaves over the curry, stir gently and remove from the heat. Serve with rice