Green Goodness Thai Curry

Ingredients

• 1 tbsp Vegetable Oil
• 500g Chicken Thigh
• 1/2 jar Valcom Green Curry Paste
• 225g tin Valcom Bamboo Shoot Slices
• 1 Eggplant
• 1 Red Capsicum
• 1 Zuccchini
• 400g tin coconut cream
• 400g tin coconut milk
• Chilli Flakes to taste (optional)

Method

1. Cut eggplant, capsicum, zucchini and chicken thigh into bite sized pieces.
2. In a wok sized pan, heat 1 tablespoon of vegetable oil and once warm add 1/2 jar of Valcom Green Curry Paste.
3. Once the Valcom Green curry paste begins to sizzle or becomes fragrant, add 400g of coconut milk and 400g of coconut cream.
4. Stir the green curry paste, coconut milk and coconut cream together.
5. Once the above curry paste mixture begins to simmer, add the chicken thigh, vegetables and 225g of Valcom Bamboo Shoot Slices.
6. Bring to a boil and then lower heat so the mixture is simmering. Mix all ingredients in the wok occasionally as the mixture simmers for 10-15 mins.
7. Serve with rice and chilli flakes to taste (optional).

Product used in recipe

• Valcom - Bamboo Shoot Slices