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