Red Curry Chicken

• servings: 3

Ingredients

700g chicken thighs, cut into bite sized pieces

400ml can coconut milk

⅓ tin Maesri brand Red Curry Paste

¼ c fish sauce

1 T white sugar

230g tin bamboo shoots, drained

1 zucchini, sliced thickly

fresh coriander

cornflour

Directions

Heat half the coconut milk in a large saucepan.

Add the red curry paste.

Stir through and heat slowly.

Add chicken and cook for a few mins.

Add the fish sauce, sugar and bamboo shoots.

Add remaining coconut milk and heat until chicken is cooked through, adding the diced

zucchini 10 mins before the end of the cooking time.

Add cornflour mixed with water to a paste if it needs thickening.

Serve with fresh coriander and boiled rice.