Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients:
1 Large Chicken Fillet, chopped into bite size pieces
1 400g can light coconut milk/cream
Handful of Fresh Thai Basil Leaves
1 Tablespoon Fish Sauce
Juice of 1 fresh lime
1 small can of Bamboo Shoots
1 Lareg Carrot, peeled and cut into thin strips
1 Cup Green beans, washed, topped and tailed
1 Red Capsicum, washed and sliced
300g Basmati rice to serve

Thai Green Paste
1 stick lemon grass, outter skin removed and using only the inside
1 tablespoon chopped Galangal
1 Clove Garlic
1 tablespoon fish sauce
1/2 cup fresh Thai Basil leaves
2 Large Green Chillis

Method:
In a non-stick pan with the heat low, add some oil and heat. Add the paste and keep stirring until fragrant… Add a little bit of the coconut milk or cream, whichever you are using and stir well to combine. Add the chicken pieces until they change to a white color. Now add the remainder of the coconut milk/cream… Stir and bring to a boil gently until chicken is soft. Keep a lid on so that the milk/cream doesn’t evaporate too much (you can add milk if there is not a lot of sauce at the end of cooking). Now add your bamboo shoots, carrots and capsicums. Cook on a gentle heat for around 5 minutes until just start to become soft. Add the green beans, fish sauce and lime juice and cook gently for another 10 mins or again, until the beans are still al dente but softened. Just before serving, add in some whole basil leaves..

Serve with the basmati rice.

N.B. You can change the veggies to include your own preference. I sometimes use mushrooms, monge tout, broccoli.