Directions

To Cook

1. Boil half a pot of water and poach the chicken fillets for 2 mins.
2. Set aside and let it cool down before slicing thinly.
3. Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
4. Add the chicken and stir-fry over high heat until cooked.
5. Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
6. Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
7. Serve with rice.