Recipe Cuisine: Thai
Theme: Soul Spicy
Thai Green Curry
By: Stiaan
Ingredients
- 2x tin Bamboo shoots
- 1 x tin coconut milk
- Thai Basil leaves
- 2 tbls fish sauce
- 3 tbsp brown sugar
- 3 tbls Green curry paste
- 1 cup chicken stock
- 450 g chicken thighs
- 4 lime leaves
- 1 red belly pepper
- Jasmine rice
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
- VALCOM - COCONUT MILK
Method
- Reduce coconut milk:In a pot, add ¾ cup of the coconut milk. Cook over medium heat until it thickens and the coconut oil begins to separate (don’t worry if the oil doesn’t separate; just cook until thick).
- Cook the curry paste:Stir in the green curry paste and sauté for about 2 minutes, until aromatic. If it sticks, add a splash of coconut milk to loosen.
- Add chicken:Toss in the chicken pieces and stir until coated with the curry paste.
- Build the curry base:Add the chicken stock, the remaining 1 cup of coconut milk, palm sugar, fish sauce, and the torn makrut lime leaves. Stir well.
