With a combination of store-cupboard and fresh ingredients this classic Thai dish can be made in under half an hour. Serve with steamed jasmine rice as an accompaniment.
Ingredients
2 tsp oil 2tsp red curry paste 3-4 chicken breasts, diced 2x400g cans of coconut milk 1 200g can of bamboo shoots, drained and shredded or sliced 3-4 lime leaves 4-5 tsp Thai nam pla fish sauce 1 courgette, sliced salt and freshly ground pepper
Method
1. Heat the oil in a frying pan and the red curry paste in the oil for 1-2 minutes, lower the heat and add the chicken. 2. Fry the chicken until slightly golden brown, add the coconut milk, lime leaves, salt and pepper and simmer for 10-15 minutes. 3. Add the bamboo shoots and the fish sauce and simmer for another couple of minutes before adding the courgette. Cool the curry for a further 5 minutes, or until the courgette is cooked.
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