Ingredients
- 1kg chicken
- 4 tbsp canola oil
- 2 red peppers/capsicum
- 1 bunch of kaffir lime leaves
- 1 bunch of Thai basil
- 4 tbsp brown sugar
- 3 tins of bamboo shoots
- 2 cans Coconut milk
- 1 can cocunut cream
- 750ml chicken stock
- Fish sauce to taste
- Salt to taste
- Msg optional
- 3 small eggplants
- 200g of green curry paste
Method
- Cook paste in oil until fragrant
- Add chicken and coat in paste
- Add coconut milk and coconut cream, add chicken stock and lime leaves, add sugar and fish sauce then simmer for 20 minutes
- Add bamboo shoots, eggplant. Taste and season accordingly.
- Finally 10-15 minutes before serving add red peppers/capsicum. Can add earlier if desired
- Serve with hot steamed Jasmine rice
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
