Thai-style chicken curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Honey We're Killing the Kids
Method
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Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.
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Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.
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Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.
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Add the basil and serve into bowls immediately.
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
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