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Easy to prepare but big on flavour, this zesty and bold Thai red curry is the perfect warming mid-week meal. I’ve included fresh beans and bamboo shoots in the recipe, but the fragrant gravy works well with most veg and poultry combinations. Enjoy this curry with sticky steamed rice.

Serves 4


1 tbsp vegetable oil 1 onion, chopped 720g chicken breast, small pieces 2 cloves minced garlic 1 tsp minced ginger 1 tsp lemongrass paste 1 chicken stock cube, crumbled 1 cup green beans, chopped 4 tbsp red Thai curry paste 14 oz (400g) tin coconut milk 2 tsp fish sauce 1 tbsp palm sugar (optional) 8 oz (225g) tin of bamboo shoots, drained 10 fresh Thai basil leaves 1 tbsp fresh lime juice (about half a lime)


1. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes, stirring occasionally until softened.

2. Add the chicken and cook for 2-3 minutes until sealed. Add the garlic, ginger, lemongrass paste, and crumbled stock cube and stir together to coat the chicken.

3. Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally. Add the green beans, stir together, and cook for a minute.

4. Add the coconut milk, fish sauce, palm sugar, bamboo shoots, and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened. Stir in the lime juice, and serve.

Serve with steamed Rice.


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