Yield: 4 servings
|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|
|1 tablespoon||Fresh Basil Chopped Finely|
|\N \N||Red Chilli Slices|
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