Ingredients
- 1 kg chicken breast, diced
- 2 Tsb MCT oil for frying off chicken
- 1 bunch coriander
- 4 large garlic cloves
- 3 to 5 green chilli or 2 red birds eye chilli
- Salt and pepper
- Turmeric powder - 1tspn
- 3 thinly sliced lime leaves
- Juice of one lime
- 3 spring onions
- 1 to 2 shallots
- 1 tin of coconut cream
- 1/2 tin water
Method
- Fry off diced chicken and set aside
- Blitz all vegetables & spices into a paste
- Return chicken to heat.
- Add coconut cream
- Fill tin with water and shake/stir to get all cream out. Pour into pan of simmering chicken and coconut cream.
- Stir and let simmer for 3 minutes.
- Add home made green paste and stir
- Simmer uncovered for 10 minutes
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
