Thai Red Curry

The recipe

Instructions

1. 1
   Heat oil in a wok. Fry curry paste 1 minute until fragrant.
2. 2
   Add half the coconut milk, bubble 3 minutes until oil splits out.
3. 3
   Add cubed chicken, cook 5 minutes. Add bamboo shoots, sliced pepper, lime leaves and remaining coconut milk.
4. 4
   Simmer 8 minutes. Season with fish sauce and palm sugar.
5. 5
   Off the heat, stir in basil. Top with sliced chilli. Serve with jasmine rice.

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