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This recipe was uploaded by samelliott
Most importantly be brave when you cook this dish, all of your ingredients should be prepared prior to cooking ready to through in at each stage, think fast and serve immediately........delicious
I like to serve this with steam jasmine rice....
For the curry paste I like to pound all of the paste ingredients in a pestle and mortar until smooth \\\"this is great after a stressful day!\\\" alternatively blend in a food processor
The main event.......
• In a wok gently fry the curry paste in vegetable oil for one minute to release the flavour
• Through in the sliced chicken and fry for one minute, and the split beans, bamboo shoots and chicken stock, cook for a further two minutes
• Finish the curry with torn basil leaves, fish sauce and squeezed lime juice, serve with steam rice and scatter over a generous amount of smashed cashews............enjoy!