Casual Cook recipe for green chicken curry

½ cup green curry paste

400ml can coconut milk

1 cup chicken stock

230g can sliced bamboo shoots, drained

1 tbsp fish sauce

1 tbsp lime juice

2 tsp brown sugar

1 cup bean sprouts

12 chicken drumsticks

1 onion halved, sliced

Mint leaves, coriander sprigs and steamed jasmine rice, to serve

Heat the oil in a large pan or wok. Cook drumsticks in three batches until golden brown; set aside.

Stir fry the onion for two minutes over high heat until soft. Add the green curry paste and cook, stirring, for one minute.

Add coconut milk and stock to the pan along with the drumsticks.

Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes until the chicken is cooked.

Stir in the bamboo shoots, fish sauce, lime juice and brown sugar. Top curry with bean sprouts, mint and coriander and serve with rice.