Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
500g (about 1 lb) chicken breast, thinly sliced
1 tbsp white sugar
sliced makrut lime leaves, to serve (optional)
sliced red chilli, to serve (optional)
Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
Pour in the creamy COCONUT MILK and stir. Add the chicken and stir until almost cooked. Stir through the sugar and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots and stir. Simmer for a further 1-2 minutes or until chicken is cooked through. Remove from heat and transfer to a serving plate. Top with makrut lime leaves and chilli, if using.