Fri, 13 November 2015
Ingredients:
480g Chicken, finely sliced
4dsp rapeseed oil
1 heaped dsp green curry paste
800ml coconut milk
200ml water
4 kaffir lime leaves, torn
3dsp fish sauce
1dsp or 20g palm sugar
80g Thai pea aubergines
50g bamboo shoots, sliced
100g mixed peppers, sliced
100g string beans, cut 4cm
2 chillies, finely sliced
10g sweet basil, torn
Method:
1. Warm a saucepan or a wok to a medium heat and then add the oil and green curry paste.
2. Stir until you get an aroma.
3. Add the coconut milk and the water and bring it to a simmer.
4. Add the kaffir lime leaves and season with fish sauce and palm sugar. (This dish can be made in advance as far as this step. It will keep in the fridge for up to 3 days.)
5. Add the Chicken and Thai pea aubergines cook for 2 minutes. Then add the string beans, mixed peppers, bamboo shoots and chillies.
6. Cook for another minute or two but don't allow the vegetables to overcook.
To Serve:
Add sweet basil at the very end and serve with Thai jasmine rice.
