Penang curry

A wonderful, traditional dish, this Penang curry is made simple with the easy ingredients in this recipe

Serves: 4

What you need:

• 1 tbs vegetable oil
• 6 tbs Thai Kitchen Penang Curry Paste
• 500ml (2 cartons) Thai Kitchen Coconut Milk
• 100g green beans
• 150g red pepper
• 140g tin bamboo shoots, drained and rinsed
• 5 Kaffir lime leaves
• 50g spring onion, sliced
• 2 tbs lime juice
• 2 tbs Thai Kitchen Fish Sauce
• 1 red birds eye chilli, thinly sliced
• Fresh coriander and Thai basil to garnish

What you do:

1. Heat the oil in the pan and fry the curry paste briefly for around 30 seconds.
2. Add the coconut milk and bring the boil, stirring. Add the green beans, red peppers, bamboo shoots and lime leaves and simmer for 10 minutes.
3. Add the spring onion, lime juice and fish sauce and simmer for a further 2 minutes.
4. Garnished with the chilli and coriander and serve with Thai Kitchen Jasmine Rice.

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