Thai green chicken curry

Yield: 4 servings

Measure Ingredient
400 millilitres Coconut Milk
100 grams Bamboo Shoots, Sliced
70 grams Thai Green Curry Paste
1 tablespoon Fish Sauce
200 grams Chicken Thigh Fillets
½ teaspoon Palm sugar (sliced)
\N \N Basil Leaves
½ teaspoon Green Chilli, Seeds removed,chopped Finely
200 eaches Kaffir Lime Leaves
200 millilitres Water
1 tablespoon Fresh Basil Chopped Finely
\N \N Red Chilli Slices

TO SERVE

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken.

Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.

TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil & Chilli slices.

From: Australian Vogue Wine & Food Cookbook 94/95

Similar recipes