RED CURRY CHICKEN
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES $3.30 PER SERVE
400ml tin coconut milk ¼ cup Thai red curry paste 2 fresh kaffir lime leaves 450g chicken thigh fillets, cut into 3cm pieces 225g can bamboo shoots, drained 2 tablespoons fish sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1⁄3 cup fresh coriander leaves Steamed jasmine rice, to serve Lime wedges, to serve Fried shallots, to garnish
STEP 1 Heat ½ cup coconut milk in a wok over moderately high heat for 4–5 minutes or until milk starts to separate. Add curry paste; cook and stir for 2 minutes or until fragrant.
STEP 2 Add remaining coconut milk, lime leaves and chicken. Bring to the boil. Reduce heat; simmer, uncovered, for 5–6 minutes or until chicken is cooked.
STEP 3 Stir in bamboo shoots, fish sauce, sugar, juice and coriander. Simmer for 1 minute more or until heated. Serve at once with rice, lime wedges and fried shallots.