Red Curry Sizzle

Ingredients

• 2tbsp oil
• 400ml coconut milk
• 500g chicken
• 1tsp fish sauce, squid brand
• 1tsp sugar
• Fresh Thai lime leaves x 3, finely cut
• Fresh basil for garnish
• Chilli oil
• Can of bamboo shoots 225g, drained
• Peanuts for garnish
• 1/2 jar of Valcom red curry paste (~105g)
• 1tsp garlic crushed
• 1tsp ginger crushed
• Diced carrot
• Green beans
• 1/2 capsicum diced
• Fresh chilli

Method

1. Stir-fry / jar of Valcom Red Curry Paste with 2 tbsp oil over medium heat until fragrant. Add crushed garlic and crushed ginger.
2. Add half of 400ml coconut milk and stir-fry for about 5 minutes or until sauce thickens and oil appears.
3. Add 500g diced chicken and cook over high heat for 2 minutes. Add remaining coconut milk, 1 tsp fish sauce and 1 tsp sugar and bring to the boil.
4. Add vegetables, Kaffir like leaves, and bamboo shoots and cook for 4mins. Add frozen peas and cook for 2mins.
5. Before serving, stir through fresh basil.
6. When serving, add crushed peanuts on top and add fresh chilli and chilli oil throughout. (I like to mix mine through)

Product used in recipe

• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM CURRY PASTE RED