• 1 tablespoon oil

• 1 1/2 teaspoons Thai Red Curry Paste

• 6 tablespoons coconut milk

• 1 lime leaf, torn

• 12 crab claws

• 150 ml/1/4 pint Thai Fish Stock

• 2 tablespoons sugar

• 1 teaspoon salt

• 65 g/2 1/2 oz canned bamboo shoots, drained and rinsed

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Method:

1. Heat the oil in a preheated wok or frying pan.

2. Add the curry paste and stir-fry for 30 seconds, then add all the remaining ingredients.

3. Stir well and simmer for about 10 minutes. If the liquid level reduces significantly, add more stock.

4. Turn into a bowl and serve, garnished with the chili and coriander leaves.