Red Chicken Curry with Bamboo Shoots

This curry is made with a Curry or Masala Paste, which makes a thick gravy or sauce. The bamboo shoots have a lovely crunch, even if you use the tinned ones, which are crisper and of better quality than sliced shoots.

Ingredients:

1 L coconut milk

450g chicken breast fillets, skinned and cut into bite-size pieces

30ml Thai fish sauce (or soy sauce)

15ml sugar

225g drained canned bamboo shoots, rinsed and sliced

5 kaffir lime leaves, torn

Sea salt and freshly ground black pepper

Chopped fresh red chillies and kaffir lime leaves to garnish

Red Curry Paste:

5ml coriander seeds

2.5ml cumin seeds

12-15 red chillies, roughly chopped (seeded if you prefer less heat)

4 shallots, thinly sliced

5ml crushed garlic

15ml chopped galangal (if unobtainable, use ginger root)

2 lemon grass stalks, chopped

3 kaffir lime leaves, chopped

4 fresh coriander roots

10 black peppercorns

2.5ml ground cinnamon

5ml ground turmeric

2.5ml shrimp paste (optional)

5ml salt

30ml vegetable oil

Method:

Make the curry paste. Dry-fry the coriander and cumin seeds for 1-2 minutes, then put them in a mortar or food processor with the remaining ingredients except the oil. Process or grind to a paste. Add the oil, a little at a time, mixing or processing well after each addition. Transfer to a sterilised jar and chill until ready to use. This paste can be kept in the fridge for up to 3 months.

Pour half of the coconut milk into a large, heavy pan. Bring the milk to the boil, stirring constantly until it has separated. Stir in 30ml of the red curry paste and cook the mixture for 2-3 minutes, stirring constantly.

Add the chicken pieces, Thai fish sauce or soy sauce and sugar to the pan. Stir well, then cook for 5-6 minutes, or until the chicken changes colour and is cooked through, stirring constantly to prevent the mixture from sticking to the base of the pan.

Pour the remaining coconut milk into the pan and add the sliced bamboo shoots and kaffir lime leaves. Bring back to the boil over a medium heat, stirring continually to prevent the mixture sticking. Taste for seasoning and add salt and pepper if necessary.

To serve, spoon the curry into a warmed serving dish and garnish with chopped chillies and kaffir lime leaves.

Serves 4-6:

Chinese Sea Bass with Pak Choy

I thoroughly enjoy bamboo shoots and water chestnuts with their delicate crispness. In this delicious dish they add crunch to tender steamed fillets of fish.

Ingredients:

1 inch piece of ginger, peeled and sliced

2 garlic cloves, finely chopped

3 spring onions, finely sliced

1 red chilli, seeds removed and finely sliced

30ml soy sauce

15ml sesame oil

15ml sherry

75g bamboo shoots

75g water chestnuts

2 fillets sea bass

2 heads pak choy

steamed or boiled rice to serve

Method:

Mix the ginger, garlic, spring onions, chilli, soy sauce, sesame oil and sherry together in a bowl.

Loosely line the bottom tier of a bamboo steamer with foil. Lay the fish skin-side up on the foil and scatter over the bamboo shoots and water chestnuts. Spoon the soy sauce mixture over the fish and vegetables.

Place the steamer in a wok with a little water boiling in the bottom. Cook for 6-8 minutes in total, adding the pak choy, which you have placed in the other layer of the steamer, half way through cooking. It is ready when the pak choi has wilted and the fish is just cooked through.

Carefully lift the fish from the steamer and place on a serving dish. Spoon the bamboo shoots and water chestnuts over the fish and drizzle with the cooking juices. Serve with the pak choi and rice.