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