Ingredients
1 tbsp vegetable oil
1 tbsp mild curry paste, from a jar
4 chicken breasts, boneless and skinned, sliced into strips
250ml/9fl oz low-fat coconut milk
1 tbsp Thai fish sauce (nam pla)
2 medium onions, sliced
2 green peppers, cored and seeds removed, cut into strips
packet fresh bamboo shoots
1 tbsp chopped fresh basil

Method
1. Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.
2. Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.
3. Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.
4. Add the basil and serve into bowls immediately.