Preparation Time: 20 min. Cooking Time: 35 min. Serves 4
Ingredients:
500 gram Chicken Breast or Thighs
1 Onion Thinly Sliced
½ of Green and Yellow Bell Pepper Thinly Sliced
1 Carrot Sliced Diagonal into ¼-inch thick
125 grams Tenderstem Broccoli Cut Bite-size
100 grams of Baby Corn Sliced Diagonally
225 grams Can Bamboo Shoots, Drained
1 tbsp of Thai Basil Finely Chopped
Juice of Half a Lime
400ml Coconut Cream
5 tbsp Thai Green Curry Paste
1 tbsp Tomato Puree
1 tsp Brown Sugar (Demerara)
Salt to taste
1 tbsp Coconut Oil or Olive Oil
Method:
Cut the chicken into small bite-size pieces. In a bowl, add 2 tbsp of the Thai green curry paste, mix well, and marinate for an hour.
Blanch the broccoli, carrots, and baby corn in salted boiling water until tender. Drain and rinse in ice-cold water, then set aside.
Rinse bamboo shoots, boil them in the same water for 3-4 minutes, drain, rinse, and set aside. This removes the bamboo’s odour, which some find unpleasant.
Heat oil in a shallow frying pan over medium heat. Add the chicken cubes and fry until cooked, then remove them to a plate.
Heat the oil on medium-low heat in a pan, add the onions and cook for 2 minutes; then add the bell pepper and ¼tsp salt, mix well, and cook for 2-3 minutes.
Add the Thai green curry paste, tomato puree and sugar, mix well, and then add the coconut milk.
Bring it to a boil, add the rest of the vegetables and the chicken, mix well, and reduce the heat. Simmer for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the lime juice, and stir in the chopped Thai basil.
Serve hot with jasmine rice or rice noodles.
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