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Ingredients

2 tablespoons peanut oil or vegetable oil
1/4 cup (75g) red curry paste
1 large red capsicum, finely chopped
600g chicken strips
2 tablespoons fish sauce
2 teaspoons caster sugar
400ml can light coconut milk
225g can sliced bamboo shoots, rinsed, drained
1 cup Thai basil leaves*
Lemon wedges, to serve
Steamed jasmine rice, to serve

Method

Step 1 Place the oil, red curry paste and chopped capsicum in a wide saucepan over medium heat and stir-fry for 2 minutes or until the mixture is fragrant.
Step 2 Increase the heat to high, then add the chicken strips and stir-fry for 3 minutes or until the chicken is almost cooked. Add the fish sauce, caster sugar, coconut milk and drained bamboo shoots. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and stir in the basil leaves.
Step 3 Serve the chicken curry with lemon wedges and steamed jasmine rice.

Chicken red curry with bamboo shoots

How to make Chicken red curry with bamboo shoots

Ingredients

Method