100gm favourite Thai green curry paste

3 garlic cloves (rough chopped)

1 thick knob ginger (peeled, rough chopped)

20gm lemongrass paste

3 long green chillies (seeds removed and chopped)

1 big bunch basil (leaves, washed)

400ml coconut milk

4 boneless chicken things (cut long ways)

1 cup chicken broth

1 tbl sp fish sauce

2 tea sp sugar

1 red capsicum (thinly sliced)

225gm can bamboo shoot slices (drained)

Garnish: thai basil leaves, thinly sliced red chilli

Serve With: jasmine rice

1. Blend curry paste with garlic, ginger, lemongrass, green chillies and half the Thai basil leaves until bright green.

2. In a large pot ion medium heat, add coconut milk and reduce mixture by half, stirring constantly (5-10 minutes). Add in paste and mix through and cook through until fragrant (5 minutes).  Add chicken thighs pieces and cook through for 5 minutes.

3. Add in chicken stock, fish sauce and sugar, season with salt if it needs it, but shouldn’t need much at all if any. Add in the capsicum, bamboo and the other half of Thai basil leaves and let it simmer away for 6-10 minutes, or until the thickness you prefer.

4. Serve with rice, thinly cut chilli, leftover Thai basil leaves and bowls of jasmine rice.