Ingredients
- Chicken thigh x 6
- Thai green curry paste x 1 jar
- Water chestnuts x 1 can
- Coconut milk x 1 can
- Bamboo shoots x 1 can
- 500g chicken stock
- Assorted veggies
Method
- Sauté onions and curry paste
- Add chopped chicken and cook for 5 minutes
- Add coconut milk and chicken stock
- Keep food simmering
- Add chestnuts and bamboo
- Cook for 10 minutes
- Turn off heat and add veggies. Cover and allow veggies to cook
Product used in recipe
- Valcom - Bamboo Shoot Slices
- Valcom - Water Chestnut Sliced
