Curry
Chicken thighs x 600g – chopped into 2 cm pieces
Green capsicum x 2 – diced
Bamboo shoots x 100g
Baby corn x 1 tin
Lime leaves x 2
Lemongrass stalks (that you set aside from paste)
Coconut milk x 1 can
Palm sugar x 1 tsp
Fish sauce x 1 tsp
Chicken or Veg stock x 250ml
Garnish (optional)
Bean sprouts x 100g
Mint x small handful
Coriander x small handful
Snow peas x 5 – sliced finely at an angle
Red chili x 1 – sliced finely at an angle
Curry
Using a heavy bottom frying pan, heat 2 tbsp oil and fry the chicken for 3 – 4 minutes. Remove and
set aside.
Using the same pan as the chicken add the curry paste and cook it out (stirring regularly) for 4 – 5
minutes.
Add the coconut milk, stock, lemongrass stalks & lime leaves. Simmer for 6 – 8 minutes
Remove the lemongrass and lime leaves and add the chicken and vegetables. Continue to cook on a
low heat for 4 – 5 minutes
Top with garnish (if using) and a squeeze of lime.
Essential Tools
Tips/Tricks
We are glad that you preferred to contact us. Please fill our short form and one of our friendly team members will contact you back.