Thai Red Curry with Chicken and Bamboo

    20m prep time
    40m total time
    Easy level
    18 ingredients

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 Red Pepper, sliced 1 x Sainsbury's Red Pepper
  • 4 Chicken Breasts, sliced 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 400 ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml
  • 1 tbsp Brown Sugar, or palm sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
  • 2 Limes, juiced 2 x Sainsbury's Limes x1
  • 20g Thai Basil 1 x Sainsbury's Thai Basil 20g
  • 1.5 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 1 Tin Bamboo Shoots, drained 1 x Sainsbury's Canned Bamboo Shoots in Water 225g
  • 500g Thai Rice 2 x Sainsbury's Microwave Rice Thai 250g
  • 1 tbsp Ginger, about 20g, peeled and grated 1 x Sainsbury's Root Ginger Loose
  • 1 Chicken Stock Cube 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 220g Green Beans, tailed and cut in half 1 x Stamford Street Co. Green Beans 220g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2.5 tbsp Thai Red Curry Paste, add a little more if you really like some heat 1 x Mae Ploy Red Curry Paste 400g
  • 1 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 4 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
  • 1 stick Lemongrass, bashed and very finely chopped 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • 2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
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