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- Cut the chicken meat into small pieces. You might want to marinate it in 4 tbsp of soy sauce before cooking it in order to create a more intensive flavour.
- Heat the wok oil, pour in half of the coconut milk and bring it to the boil. Add the curry paste and allow the mixture to simmer at medium heat for about 1 minute.
- Add meat and the remaining 4 tbsp of sweet soy and leave the mixture to simmer for another minute. Add bamboo shoots, red paprika, sugar, the rest of the coconut milk, lemon grass and chilies. Leave the curry to simmer at medium heat for about 10 minutes.
Serve with rice. You might want to substitute the 4 tbsp of sweet soy sauce, which is mixed into the dish, with 4 tbsp of fish sauce.