Thai Green Curry with Chicken
Green Curry Spice
1 tbsp sesame or peanut oil
2 asian shallots, finely chopped
500g chicken breast, diced or sliced
1 cup coconut cream
½ tsp fish sauce
1 green capsicum, julienned
200g bamboo shoots, drained
Thai basil leaf to garnish
How to Cook
It is very important in Asian cooking that you prepare all of your ingredients before you put heat on the pan – its all about speed and coordination.
1. Heat oil in wok on medium heat.
2. Add shallots and spice, mashing the ingredients to a paste-like consistency with a wooden spoon whilst frying. Fry until fragrant (approx. 30 seconds), but be careful not to burn the mixture.
3. Add the chicken and fry until sealed. Add coconut cream and fish sauce. Bring to a simmer and add vegetables. Simmer on low heat for 10 minutes.
Serve with steamed rice and garnish with fresh Thai basil leaf.