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Heat the oil in a large pan on high and brown chicken all over. Lower the heat to medium and add red pepper, spring onion, garlic and basil and cook, stirring occasionally for 5 mins. Add the paste and cook for 2 mins. Add the stock, coconut cream and fish sauce and bring to the boil. Lower the heat to medium, add the sweetcorn and bamboo and simmer for 5 mins. Add the mangetout and cook for a further 3 mins. Serve with boiled rice, some torn Thai basil leaves and a wedge of lime.