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Ingredients
- 500g chicken thighs
- 1/2 jar of thai green curry paste
- 2 tbps of peanut oil
- 1 bunch fresh coriander
- 1 zucchini thinly sliced
- 1 capsicum thinly sliced
- 1 red chilli thinly sliced
- 1 400ml can coconut cream
- 1/2 400ml can coconut milk
- 1 tbps fish sauce
- 1 tbps lime juice
- 4 kafir lime leaves
- 1 250g can bamboo shoots
- 1 400g can straw mushrooms
- Basmati rice
- Fresh mint
- Chicken stock powder
- 1/4 tsp White pepper
Method
- Fry curry paste in peanut oil with coriander roots until fragrant on high heat. Add diced chicken and sauté until just visibly cooked. Season with white pepper.
- Add coconut cream and milk, lime juice, kaffir leaves, chicken stock powder and fish sauce. Turn down to simmer. Add mushrooms and bamboo shoots and simmer for 10 minutes.
- Add zucchini, capsicum and chilli. Simmer for an additional ten minutes.
- Add chopped coriander prior to serving.
- Serve with basmati rice. Garnish with fresh mint.
Product used in recipe
- Valcom - Bamboo Shoot Slices
- Valcom - Curry Paste Green