Ingredients
- 1 large chicken fillet
- 1 large red chilli
- Broccoli (6 sprigs)
- 1 whole carrot
- Bamboo shoots (225g)
- Rice (1 cup and a half)
- Half of a butternut
- Thai basil (15g)
- Palm sugar (2 tablespoons)
- Red curry paste (2 tablespoons)
- Kaffir lime leaves (3 leaves)
- Coconut milk (400ml)
Method
- Pre-heat a pot of water to a boiling point and a large frying pan or wok to medium-low heat.
- Slice butternut into 1cm cubes. Chop carrot into medium sized slices. Slice chicken fillet into small slivers. Grate palm sugar (unless already done.)
- In the large pan or a wok simmer the butternut till cooked. Once done raise the temperature of the frying pan to medium-high temperature. Once heated put the chicken fillet onto the pan for 15mins.
- Put one and a half cups of rice in a pot of boiling water for 15 mins
- Put everything into the pan and mix for 5 mins
- Once done serve on a plate or in a bowl.
- Enjoy 🙂
Product used in recipe
- Valcom - Bamboo Shoot Slices