Thai red curry

Ingredients

• 500g chicken
• 2 cups coconut milk
• 1 can Valcom bamboo shoots
• 3 Thai chilies
• 1 teaspoon brown sugar
• 100grams pumpkin
• 1 cup Thai basil
• 4 baby eggplants
• 1 teaspoon fish sauce
• 5 kaffir lime leaves

Method

1. Heat 1 chip coconut milk until it reduces on a making heat
2. Add the pumpkin and eggplant cook for 2 minutes then add the chicken and cook the chicken through.
3. Add the remaining coconut milk. Taste the sauce and add sauce and add fish sauce, if you want it more salty add more fish sauce.
4. Add the bamboo shoots and chili, cook for 2 minutes
5. Tear off the kaffir lime leaves and place in. Cook for 3 minutes. Take off the heat and cool for 3 minutes then add the Thai basil

Product used in recipe

• Valcom - Bamboo Shoot Slices