Name: Green curry of chicken breast and bamboo shoots
Cook time: 30 min
Yield: 4 as part of a shared Asian banquet
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 3 tbsp green curry paste; 2 tbsp fish sauce; 1 tbsp castor sugar; 3 makrut lime leaves,crushed; 2 cups water; 200g raw chicken breast,thinly sliced; 2 tbsp pea eggplants,or 6 Thai eggplants,halved; 6 cherry tomatoes,halved; 100g tinned bamboo shoots,washed and shredded; 6 fresh holy basil leaves

Green curry of chicken breast and bamboo shoots;you can replace the chicken with fish.William Meppem

easyTime:<30 minsServes:4 as part of a shared Asian banquet

Curry
Dinner
Midweek dinner
Chicken
Eggplant
Tomato
Thai

Making your own curry paste from scratch is worth the effort,but this recipe is just as easily made with a good-quality,store-bought paste.

Ingredients

2 tbsp vegetable oil
3 tbsp green curry paste
2 tbsp fish sauce
1 tbsp castor sugar
3 makrut lime leaves,crushed
2 cups water
200g raw chicken breast,thinly sliced
2 tbsp pea eggplants,or 6 Thai eggplants,halved
6 cherry tomatoes,halved
100g tinned bamboo shoots,washed and shredded
6 fresh holy basil leaves

Method

In a medium pan, heat oil over medium heat. Add curry paste and fry,stirring for a few minutes until paste is fragrant.
Add fish sauce,castor sugar,lime leaves and water,and simmer for 10 minutes.
Add chicken, eggplant and tomato and simmer gently. The chicken will only take a few moments to cook.
Fold through bamboo shoots and spoon into a bowl. Top with basil leaves,and serve with steamed jasmine rice.