Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
2 Tbsp vegetable or canola oil
500g (about 1 lb) chicken breast, thinly sliced
1 tbsp white sugar
sliced kaffir 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 kaffir lime leaves and chilli, if using.