Ingredients
- 2 x Chicken breasts sliced
- 1 x 225g can Valcom Bamboo shoot slices
- 1 x 400ml can Premium Coconut Milk/Cream
- 2 x tablespoons good Thai Green Curry paste
- 1 x tablespoon fish sauce
- 2 x kaffir lime leaves
- 2 x coriander roots
- 2 x tablespoons peanut oil
- Vegetables of choice. I used carrot, celery, red capsicum, broccoli and snow peas.
- Fresh coriander
Method
- Heat the peanut oil in a large pan or wok. Fry the Thai Green Curry Paste with the peanut oil until fragrant.
- Add the sliced chicken, stir until the chicken is coated in paste and cooked.
- Add the Valcom Premium Coconut Milk or Cream, the Valcom Sliced Bamboo Shoots, fish sauce, kaffir lime leaves and coriander roots. Simmer for 30 mins to an hour the longer the better.
- Add your chosen vegetables, gently cook for approximately 5 - 10 minutes. You don’t want to overcook the veges, they need to retain some crunch.
- Garnish with fresh coriander. Optional - serve with rice.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM BAMBOO SHOOT SLICES
