- 1tbsp Coconut oil3 cloves Garlic1 thumb Ginger juilliend1 Onion1 Capsicum1 Carrot1/2 jar Red curry paste1 can Coconut cream2 tbsp Brown sugar1 tbsp Fish sauce Chicken thighs1 bunch Kaffir lime leaves1 can Bamboo shootsGarnish:PeanutsCorianderChilliFried shallotsWedge of lime
- Heat oil in Saucepan and add onion, garlic and ginger and cook for 2 mins or until soft. Add carrot, capsicum and cook for 10 mins. Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves. Chop chicken thighs and add. Cook for 30 mins stirring occasionally. Serve on rice and add peanuts, fried shallots, chilli, coriander and wedge of lime. Enjoy!
Brands and product used
- Valcom - Bamboo Shoot Slices