Another fabulous dish from Kitchen Sanctuary, I can’t recommend there website enough for amazing, tasty dishes. I made this for my husband (I am on a diet so none for me) I can’t get hold of Thai basil leaves so I left it out but it still tasted great!

Ingredients

• 1 tbsp vegetable oil
• 1 onion peeled and chopped
• 3 chicken breasts about 720g chopped into bitesize pieces
• 2 cloves minced garlic
• 1 tsp minced ginger
• 1 tsp lemongrass paste
• 1 chicken stock cube crumbled
• 1 red pepper sliced
• 4 tbsp red Thai curry paste
• 14 oz (400g) tin coconut milk
• 2 tsp fish sauce
• 1 tbsp palm sugar or light brown muscovado sugar
• 8 oz (225g) tin of bamboo shoots, drained
• 10 fresh Thai basil leaves
• 1 tbsp fresh lime juice about half a lime

To serve:

• Boiled rice
• 5-6 Fresh Thai basil leaves
• 4 sprigs fresh coriander cilantro
• 2 Thai chillies thinly sliced
• 1 lime sliced into wedges

Instructions

• Heat the oil in a large frying pan over a medium-high heat. 
• Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
• Add the chicken and cook for 2-3 minutes until sealed.
• Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
• Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
• Add the sliced red pepper, stir together and cook for a minute.
• Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
• Stir in the lime juice, then serve the curry with boiled rice.
• Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.