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Green Thai Curry

“CREAMY AND FLAVOURSOME GREEN THAI CURRY WITH BAMBOO SHOOTS AND GRILLED CHICKEN THIGHS."

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Warm up a pan over medium heat. Then add the oil. Fry the onion for one minute. Add the bamboo shoots and aubergine and cook for 4 - 5 minutes until the aubergine is soft.

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Stir in the paste until all the vegetables are coated. Turn down the heat and add the coconut milk and the courgette. Simmer for 6 - 8 minutes but do not boil.

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Add the peppers and sliced chicken. Simmer for 5 minutes, then add the fish sauce and garnish with basil and lime. Serve with jasmine rice or broccoli rice.

2 tbsp coconut or vegetable oil

1 small onion

140g canned bamboo shoots, drained

1 small aubergine cut into 2cm dices

25-50g Thai Green Curry Paste

1 can of coconut milk (400g)

1 small courgette cut into 2cm wedges

1-2 peppers, cut into strips

2 chicken thigh fillets, grilled and diced or sliced

1 tbsp fish sauce or to taste

Thai basil and lime wedges for garnishing

2-3 Servings

Ingredients

Instructions