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Ingredients
- 3cm piece ginger chopped
- 2cm piece galangal chopped
- 2x lemongrass stalks chopped
- 5x spring onions chopped
- 5x green chillies chopped
- 5x red eye chillis
- 6x kaffir lime leaves
- 4x cloves garlic peeled
- 1x lime zest and juice
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ tablespoons cumin
- 3x tablespoons fish sauce
- 1x tablespoon ground coriander
- 1x teaspoon shrimp paste
- 1x large bunch coriander with stalks
- 2x tablespoons Avocado oil
- 2x large chicken breasts
- 1x chicken stock cube
- 1x 400 ml coconut milk
- 1x 400ml coconut cream
- 1 bunch of broccoli
- 1x tablespoon palm sugar
- 150g snow peas
- 1x 225g tin Valcom bamboo shoots
- 2x cups Basmati rice
- Bunch thai basil leaves
Method
- To make the curry paste add the ginger, galangal, lemongrass, spring onions, green and red chillis, kaffir lime leaves, garlic, lime zest and juice, salt, white pepper, cumin, fish sauce, ground coriander, shrimp paste, coriander stalks and half the coriander leaves into a blender and blend till smooth and set aside. You may add a dash of water or avocado oil to create the right paste consistency.
- To make the curry add the avocado oil to a wok and heat on medium high.
- Add the chicken and fry for 5 minutes until just cooked through.
- Add the curry paste you just made in step one and stir regularly and cook through for 3 minutes till fragrant.
- Add the chicken stock, coconut milk and coconut cream. Make sure it does not boil.
- Now add the brocolli, snow peas and Volcano bamboo shoots and stir. Continue cooking until vegetables are cooked but still crispy.
- Add the palm sugar and stir.
- Serve with boiled basmati rice (use instructions on rice package) and top with Thai basil leaves and coriander leaves. Enjoy!
Product used in recipe
- Valcom - Bamboo Shoot Slices