Authentic Thai Green Curry

Ingredients

• Stir fry Vegetables
• 4 cloves fresh crashed garlic
• Half table spoon of sliced fresh ginger
• Half Jar (210g) Malcom authentic Thai green curry paste
• 1 x 400 ml of Ayam coconut cream
• 1 teaspoon fish sauce
• T teaspoon of brown sugar
• 2 whole red chilli
• Thai basil
• 1 large piece chicken breast

Method

1. Slice all you stir fry vegetables to the same shape, I used 2 carrots, 1 small capsicum, broccoli, bok choy. 4 cloves of garlic crushed Finely sliced chiliGinger sliced ready for the wok Slice your chicken breast into medium size pieces keeping around the same size as your vegetables
2. Heat wok with 2 table spoons of vegetable oil wait for smoke to appear add carrots, wait 2 minutes before adding broccoli wait 1 minute before adding the remaining vegetables and thai basil.
3. Just before vegetables are ready add your chilli, crushed garlic and ginger. Stir for 1 minute then add half jar of curry past. Heat curry until you can smell the aroma of the curry Turn the heat down to medium
4. Add chicken and coat all the vegetables and chicken in the curry past Ensure all vegetables and chicken have a good coating with the curry past Stir fry for 2 minutes before adding your coconut cream Turn stove down to simmer or on very low heat until the chicken is well cooked. Add 1 teaspoon of fish sauce Add 1 teaspoon of brown sugar Serve dish with boiled rice.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE GREEN