Perfumed and spicy, this curry is made with coconut milk and is full of silky bamboo shoots. Bamboo shoots grow so fast – about 30cm/12in a day. You can almost see them grow in front of your eyes.
- 4 skinless chicken breast fillets, about 400g/14oz total weight
- 225g/8oz can of bamboo shoots, drained
- 400ml/14fl oz can of coconut milk
- 2 teaspoons Thai green curry paste
- 1 red pepper
- 150g/5½oz baby sweetcorn
- 30g/1oz/½ cup fresh coriander/ cilantro leaves
Extra equipment: can opener, casserole dish with a lid, long-handled heatproof spoon
- Cut the chicken pieces into chunks, using scissors. Try to make the chunks about the same size so they will cook in the same time. Put them into the casserole dish.
- Add the bamboo shoots, coconut milk and curry paste and stir well with a big spoon.
- Pop the pepper (see Pop, page 13), then cut it into chunks, using scissors. Add to the casserole with the sweetcorn and stir again. Put the lid on the casserole.
- Ask your adult to put the casserole in the oven, using oven gloves. Cook for 40 minutes until the chicken pieces are cooked through to the middle (not pink).
- Chop the coriander/cilantro in a cup, using scissors (see Chop, page 11), while the curry is cooking.
- Sprinkle with the coriander/cilantro to serve. Serve on a bed of rice (see page 26) or noodles and eat with a fork and spoon like they do in Thailand.
Recipe from The World in my Kitchen: Global recipes for kids to discover and cook by Sally Brown and Kate Morris.