• 1 tablespoon sunflower oil
  • 1 tablespoon Thai green curry paste (see below for homemade)
  • 6 kaffir lime leaves, torn
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon soft light brown sugar
  • 200 ml (7 fl oz) chicken stock
  • 400 ml (13 fl oz) can coconut milk
  • 500 g (1 lb) skinless chicken thigh fillets, diced
  • 125 g (4 oz) can bamboo shoots, drained
  • 125 g (4 oz) can baby sweetcorn
  • 1 large handful Thai basil leaves or fresh coriander leaves, plus extra to garnish
  • 1 tablespoon lime juice
  • 1 red chilli, sliced, to garnish

Heat the oil in a wok or large frying pan, add the curry paste and lime leaves and stir-fry over a low heat for 1–2 minutes until fragrant.

Add the fish sauce, sugar, stock and coconut milk and bring to the boil, then reduce the heat and simmer gently for 5 minutes.

Add the chicken and cook for 5 minutes. Add the bamboo shoots and baby sweetcorn and cook for a further 3 minutes.

Stir through the basil or coriander leaves and lime juice, then serve garnished with the leaves and chilli.

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