Thai chicken curry

Preparation:
Clean the chicken and cut it into bite-size pieces. Wash and finely chop the basil. Wash the chilli pepper, deseed it and slice it into thin rings.
Heat the curry paste and MEGGLE butter with herbs in a large saucepan over medium heat. Add the chicken. Add coconut milk, 100ml of water and the bamboo shoots. Add the fish sauce and brown sugar to the chicken and let it come to the boil for a short time. Add the basil and chilli pepper to taste.

Tip: - You can garnish the curry with fresh green pepper.
- Instead of chicken breast you can use shrimp or, if you want a vegetarian version of the dish, a variety of different vegetables such as eggplant, broccoli or tomato. - Ingredients for this dish available at Asian markets and larger supermarkets.