Ingredients
- 1x 225g can of Valcom Bamboo Shoot Slices
- 1x 225g can of Valcom Water Chestnut Slices
- 4 tablespoons of your choice of green curry paste.
- 400ml can of Coconut cream
- 3x chicken breast, diced
- 3x carrots, sliced
- 2x zucchinis, sliced
- 1x can of baby corn, chopped
- 1 cup water
- 2 cups rice
Method
- Fry green curry paste in a frypan for 2 minutes.
- Add chicken to the frypan and cook for 3 minutes.
- Add vegetables, water, and coconut cream to the frypan. Bring to a boil.
- Reduce heat to a simmer and cook for approximately 10 minutes or until chicken is cooked through.
- Serve with rice and ENJOY!
Product used in recipe
- Valcom - Bamboo Shoot Slices
- Valcom - Water Chestnut Sliced
