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
- 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.