Ingredients:
- 2 tablespoons olive oil or any preferred oil
- ¼ cup Thai green curry paste
- 2-3 boneless, skinless chicken breasts, thinly sliced
- 1 can of bamboo shoots, drained
- 2 cans of coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or white sugar
- 2-3 Thai Red Dried Chilli (add more you need more spice)
- 1 bunch of Thai basil
Instructions:
- Heat oil in a wok until it starts to shimmer. Add green curry paste; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
- Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes.
- Add chicken breast slices/boneless chicken in, cook for 5 - 10 minutes.
- Drain bamboo shoots and add in. Stir in fish sauce and plam sugar or white sugar Bring back up to a simmer and cook for 5 minutes. Stir in Thai Red Dried Chilli strips and cook until crisp-tender, about 3 minutes.
- Remove curry from heat and stir in Thai basil.
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Chaokoh Coconut Milk
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Small Thai Red Chilli 100g
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Mae Ploy Green Curry Paste 400g.
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Royal Umbrella Thai Jasmine Rice 10kg
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Tiparos Vinegar 300ml
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Amphawa Coconut Milk Bottle
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AROY D - Coconut Milk
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Kaset Brand Thai Jasmine Rice 10kg
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Double Elephant Thai Jasmine Rice 1kg
Vendor:Regular price £3.99 GBPRegular priceUnit price per -
Tiparos Fish Sauce 700ml
Vendor:Regular price £3.59 GBPRegular priceUnit price per
Recipe by: https://hot-thai-kitchen.com/green-curry-new-2/