Thai Green Chicken Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
400 milliliter: Coconut Milk,
100 gram: Bamboo Shoots, Sliced
70 gram: Thai Green Curry Paste,
1 tbsp: Fish Sauce,
200 gram: Chicken Thigh Fillets,
1/2 tsp: Palm sugar, sliced
1/2 tsp: Green Chilli, Seeds removed,chopped Finely
200 each: Kaffir Lime Leaves,
200 milliliter: Water,
1 tbsp: Fresh Basil Chopped Finely,
TO SERVE
Basil Leaves,
Red Chilli Slices,
Directions:
Simmer 1 cup of coconut cream and curry paste over moderate heat,
stirring until it becomes fragrant and the oil starts to separate
from the coconut cream. Add Chicken Fillets and cook over Moderate
heat, stirring frequently until the chicken changes colour. Add the
remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring),
reduce heat & simmer until the chicken is tender. Stir in the fish
sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.
From: Australian Vogue Wine & Food Cookbook 94/95
Source from luhu.jp
stirring until it becomes fragrant and the oil starts to separate
from the coconut cream. Add Chicken Fillets and cook over Moderate
heat, stirring frequently until the chicken changes colour. Add the
remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring),
reduce heat & simmer until the chicken is tender. Stir in the fish
sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.
From: Australian Vogue Wine & Food Cookbook 94/95
Source from luhu.jp