Ingredients Jump to Instructions ↓

  1. 400 milliliter coconut milk

  2. 100 gram bamboo shoots -- sliced

  3. 70 grams Thai green curry paste

  4. 1 tablespoon fish sauce

  5. 200 gram chicken thigh fillets

  6. 1/2 teaspoon palm sugar -- (sliced)

  7. 1/2 teaspoon green chile -- seeds -- removed, finely chopped

  8. 200 kaffir lime leaves

  9. 200 milliliter water

  10. 1 tablespoon fresh basil chopped finely **to serve** basil leaves red chile slices

Instructions Jump to Ingredients ↑

  1. Preparation : 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 color. 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 and simmer until the chicken is tender. Stir in the fish sauce, sugar, green chile and basil. Simmer for a further 5 minutes. TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil and Chile slices.


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