400 ml Coconut Milk
100 g Bamboo Shoots, Sliced
70 g Thai Green Curry Paste
1 tbsp Fish Sauce
200 g Chicken Thigh Fillets
1/2 tsp Palm sugar (sliced)
1/2 tsp Green Chilli, Seeds removed,chopped Finely
200 Kaffir Lime Leaves
200 ml Water
1 tbsp Fresh Basil Chopped Finely
TO SERVE
Basil Leaves
Red Chilli Slices
|
|
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
|
|
