INGREDIENTS:
700gm chicken breast
400ml coconut milk
140gm bamboo shoot
1 big red pepper
10-15 cherry tomatoes
1 shoot of lemon grass (I used 2tbsp lemon grass powder)
1 small onion
1inch ginger
6tbsp green Thai curry paste
6-8 Kaffir lime leaves
1 lime
Salt
1sp oil
METHOD:
1. Chop the onion and cut the pepper in thin slices.
2. Drain the bamboo shoot pieces and keep aside if you are using it from a can.
3. Chop the lemon grass.
4. Finely grate the ginger or make a paste.
5. Cut the chicken into bite size pieces.
6. In a wok, heat 1sp of oil.
7. When heated, add the sliced onion and vegetables.
8. Let it fry for 2-3min on medium heat. Stir from time to time so it doesn’t turn brown.
9. Add the Thai green curry paste, ginger and lemon grass. Let it cook for a couple of minutes until the
10. Fragrance of the spices come out.
11. Add the coconut milk, and on medium heat let it come to boil.
12. Add the chicken, lime leaves and cherry tomatoes.
13. Let it cook for around 15mins, until the chicken is tender and there is the subtle fragrance of lime and coconut.
14. When done, add salt if needed.
15. Stir in the juice of 1 lime and let it cook for 1 more min.
16. Garnish with lime leaves, lemon grass and serve hot with rice (Thai or Jasmine rice).
NOTE:
If you are using Thai green curry paste from a store, it may have salt added, so check it before adding salt in the gravy.
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