INGREDIENTS (serves 4)
chicken (cubed)
1 can bamboo shoots
2 tablespoons green thai curry paste
1 can coconut milk
1 red pepper (sliced)
1 large aubergine (sliced)
3 tablespoons sugar
3 tablespoons thai fish sauce
2-3 lime leaves
thai sweet basil
3 tablespoons cooking oil


1. Fry chicken with veg oil and green thai curry paste until half cooked
2. Add 2 cups of coconut milk and bring to the boil
3. Add bamboo shoots, red peppers, aubergines, sugar and fish sauce and return to the boil for 5 minutes
4. Add lime leaves and thai sweet basil, stir in until flavours fuse

Serve with plain boiled rice