The Green Dragon Bowl

Method

1. In a large bowl, marinate the diced chicken with the beer (enough to cover the chicken) and sesame oil. Stir well and leave to marinate for 1 hour.
2. Heat 2 tbsp olive oil in a wok over medium heat. Add the onion and cook for 3 minutes. Add the garlic, ginger, and diced chilli, stirring for 1 minute until fragrant. Remove from the wok and set aside.
3. Add another 2 tbsp oil to the wok. Drain the marinade from the chicken and add the chicken to the pan. Cook for about 5 minutes, or until slightly browned.Add the carrots and cook for a further 2 minutes.
4. Add ¼ can of coconut cream and ⅓ jar of Valcom Green Curry Paste, then return the onion, garlic, ginger, and chilli mixture to the wok. Stir well to combine, then add the remaining coconut cream.
5. Add the kefir lime leaves, then squeeze the juice from half the yuzu into the curry and place the squeezed half into the wok as well. Add the drained bamboo shoots and baby corn, stirring to combine.
6. Next, add the chicken stock, palm sugar, fish sauce, and soy sauce. Stir well and allow the curry to simmer for 15 minutes.
7. Remove the yuzu half and kefir lime leaves. Finally, add the shallots, pak choy & snow peas. stir gently, and serve immediately. * Serve with Jasmine Rice Enjoy!