https://youtu.be/7LAb3GUCpnM

Ingredients:

  • 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)

Instructions:

  1. Instructions

Instructions:

  1. Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

Instructions:

  1. 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).

Instructions:

  1. 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.

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