Having a good Thai chicken curry recipe to hand is a must, and this one is perfect. Packed with bright, fresh flavours that will have you licking your bowl.

Ingredients

1 dash	Olive oil
6 pieces	Boneless chicken thighs, Diced
1	Finely chopped onion
4 cloves	Minced garlic
1 Tbsp	Finely grated ginger
4 Tbsp	Thai green curry paste
1	Lime zest
440 ml	Coconut cream
225 g	Bamboo shoots, Drained

Directions

To serve

cooked rice

sliced chilli

fresh coriander leaves

1. Heat a tablespoon of olive oil in a large saucepan on a low-medium heat. Add the onion and garlic and sauté for 5 minutes until soft and translucent.
2. Add the ginger, curry paste, lime zest and juice and cook for a further 2-3 minutes.
3. Add the chicken and cook for 6-8 minutes until starting to brown.
4. Pour in the coconut cream, mix well and simmer gently, stirring, for 12-15 minutes until the sauce is slightly thickened.
5. Add the bamboo shoots and stir to heat through, then serve with fluffy rice and garnish with sliced chilli and coriander leaves.