1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate. 2. Cook the ginger and finely chopped spring onion until fragrant. 3. Add the curry paste and cook for 30 seconds. 4. Add the stock and cook down for 5 minutes. 5. Combine the coconut milk, fish sauce and sugar and add to the wok. 6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked. 7. Add vegetables and bamboo and cook til slightly crisp. 8. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
