Thai Green Chicken Curry

By: Karen Noakes

Ingredients

4 chicken Thigh Fillets2 zucchinis12-16 broccoli florets 1x Valcom 225g Tim of bamboo shoot slices 4x Kaffir lime leaves 4x Thai basil leavesBunch fresh coriander 1 x 114g tin of green curry paste (Maesri) 1x 400ml tin coconut cream 1x tablespoon fish sauce1 x teaspoon brown sugar
2 x tablespoons vegetable oil
1.5 cups jasmine rice

Cut up chicken thigh fillets into bite size cubes and set aside. Cut zucchini & broccoli into bite size pieces. Drain bamboo shoot slices. Roll & very thinly slice kaffir lime leaves. Tear Thai basil leaves in half. Cook jasmine rice in rice cooker & keep warm.
Add oil to wok and wait until hot, then add whole tin of green curry paste, stirring for a minute or two. Then stir in finely sliced kaffir lime leaves. Immediately add chicken and cook through. Once chicken is cooked, add half of the coconut cream and stir thoroughly. Add fish sauce and brown sugar. Stir then add broccoli, zucchini and bamboo shot slices.
At this stage, you will need to add the remaining coconut cream and stir, until all chicken & vegetables are somewhat covered.Note: if you need more coconut cream and stir, then only add sparingly. Allie to simmer for approximately 15 minutes. Remove from heat & serve with steamed jasmine rice, and garnish with Thai basil & coriander. I also like to we’ve a plate of plain or garlic poppadums & some roti bread for dipping into left over Thai green curry sauce