Ready Time: 45 mins

Preparation Time: 20 mins Minutes

Cooking Time: 25 mins Minutes

Serves: 4



  1. Place the ingredients into mortal and using the pestle, work the curry paste ingredients into a paste.
  2. Place the chicken legs and thighs into a large bowl and toss with the cornflour, pour the curry paste over the top, add the coconut milk, button mushrooms, fish sauce and soy sauce.
  3. Toss to coat the chicken and place into a minimum of 2 litre microwave sage dish with lid.
  4. Put into the microwave on HIGH for 24 minutes, turning every 6 minutes.
  5. In the last 5 minutes add the green beans, replace the lid and continue cooking for the final 5 minutes of cooking time.
  6. When complete, stir through the bamboo shoots and let rest for 3-5 minutes, garnish with the Thai basil and red chillis.