Thai Red Curry with Chicken and Bamboo
A superb, quick and easy dinner packed full of flavour and goodness. The red curry paste matched in this recipe is top-notch and elevates this classic red curry to a truly authentic standard. We love to serve this with Thai sticky rice but it's equally as good with brown rice, basmati or simply on its own with a few more veggies stirred through for good measure.
Method
Based on 4 servings, adjust as needed.
Step 1
First, finely chop the lemongrass and grate the ginger and garlic. Remove the tail and halve the green beans. Slice the chicken into thin strips and season with salt.
Step 2
Place a large non-stick frying pan, or wok, over a medium heat and add the vegetable oil. Once hot, add the ginger, garlic, lemongrass and the Thai red curry paste. Fry for 1 minute, stirring frequently, until fragrant.
Step 3
Add the sliced chicken and sliced peppers, stirring to coat into the spice paste, about 1 minute. Add the coconut milk and crumble in the stock cube, then rinse out the empty coconut tin with water (about half full for 4 servings) and add this too. Bring to a simmer, then add the bamboo shoots and green beans. Cook for 5-6 minutes, until the chicken is cooked through and the veggies are just tender.
Step 4
Whilst the curry is simmering, cook the Thai rice according to packet instructions.
Step 5
Once the chicken is cooked, add the fish sauce, lime juice, soy sauce and brown sugar. Taste to check the seasoning and adjust as needed. Serve with rice and scatter over the Thai basil leaves.
- Ingredients
- Based on 4 servings
-
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 tbsp Ginger, about 20g, peeled and grated 1x Sainsbury's Root Ginger Loose -
4 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
1 Chicken Stock Cube 1x Sainsbury's Stock Cubes, Chicken 10x10g -
1 Red Pepper, sliced 1x Sainsbury's Red Pepper -
400 ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml -
4 Chicken Breasts, sliced 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
1 tbsp Brown Sugar, or palm sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 Limes, juiced 2x Sainsbury's Limes -
20g Thai Basil 1x Sainsbury's Thai Basil 20g -
220g Green Beans, tailed and cut in half 1x Stamford Street Co. Green Beans 220g -
1.5 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Tin Bamboo Shoots, drained 1x Sainsbury's Canned Bamboo Shoots in Water 225g -
500g Thai Rice 2x Sainsbury's Microwave Rice Thai 250g -
2.5 tbsp Thai Red Curry Paste, add a little more if you really like some heat 1x Mae Ploy Red Curry Paste 400g -
2 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1 stick Lemongrass, bashed and very finely chopped 1x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g