Thai green curry

Ingredients

• 400g chicken tenderloins cut into strips
• 1tbls olive oil
• 3/4 jar valcom green curry paste
• 400gram tin coconut milk
• 2 tins valcom bamboo shoots.
• 1 red capsicum sliced
• 150 grams green beans trimmed
• 150 grams snow peas trimmed
• 4 lime leaves
• 1 punnet of green basil
• 2 teaspoons palm sugar
• 2 teaspoons fish sauce
• 2 onions sliced

Method

1. In a wok heat the olive oil. Fry the green curry paste on medium heat until aromatic, usually 2 minutes. Add the onion and fry for another 3 mins, until onion is soft.
2. Add the chicken and stir fry for further 3 minutes.
3. Add the coconut cream and stir to combine. When oil starts to rise, add bamboo shoots, fish sauce, and sugar. As well as lime leaves. Stir.
4. Then add capsicum, green beans and half the basil leaves. Stir to combine and let simmer for 10 minutes. Covered.
5. Then taste sauce, add more fish sauce/palm sugar if desired. Taste.
6. Turn off stove. Add snow peas, stir and allow to sit for 2 minutes. Then top with remainder basil leaves. Heat some rice. Serve and eat-yummy. To note - I could only upload photo of dish and receipt. I didn’t realise I had to have it all in one photo. But I have photo of products. And receipt to prove.

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM CURRY PASTE GREEN