Thai Green Chicken Curry

Ready in 1h

Try this Thai Green Chicken Curry recipe, or contribute your own.


1/2 ts Green Chilli, Seeds
100 g Bamboo Shoots; Sliced
1/2 ts Palm sugar; (sliced)
200 ml Water
1 tb Fresh Basil; Chopped Finely
200 Kaffir Lime Leaves
200 g Chicken Thigh Fillets
Basil Leaves
Red Chilli Slices
70 g Thai Green Curry Paste
1 tb Fish sauce
400 ml Coconut milk

Original recipe makes 4



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

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