- Coconut cream
- Combine 3 shallots, 2 tablespoons of lemon grass, 20 basil leaves, 2 kaffir lime leaves, knob of ginger, 2 garlic cloves, olive oil and green chillies in a food processor to make green this curry paste
- Cook rice (2 cups)
- Cook green curry paste in pan for 3-5 minutes with olive oil. Add two cans of premium TCC coconut cream to the paste.
- Add chopped vegetables (snow peas, broccoli and button squash) and cook on low heat for 15 minutes. You can also add chickpeas if desired.
- Add 1 tablespoon of fish sauce and 1 tablespoon of sugar
- Serve with rice.
Brands and product used
- TCC - Coconut Cream