- Tom Ka paste
- 300 g chicken breast sliced thinly
- 480 ml Coconut milk
- 480 ml Water
- Button mushrooms
- Red capsicum
- Bring to boil 240ml coconut milk / 480 ml water and tom Ka paste
- Add sliced chicken cook until tender(approximately 6-7 minutes) then add remaining coconut milk.
- Add button mushrooms halved , shallots and capsicum sliced thinly. Cook further two minutes.
- Garnish with fresh lime and fish sauce if desired.
Product used in recipe
- TCC - Premium Coconut Milk