Thai Green Curry

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

1. 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.
2. 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.
3. Add zucchini, capsicum and chilli. Simmer for an additional ten minutes.
4. Add chopped coriander prior to serving.
5. Serve with basmati rice. Garnish with fresh mint.

Product used in recipe

• Valcom - Bamboo Shoot Slices
• Valcom - Curry Paste Green