1 tin of Coconut Milk (light)
½ large Chicken Breast (sliced)
2 tablespoons of Thai Fish Sauce
1 tablespoon of Vegetable Oil
1 tablespoon of Lime juice
Zest of 1 Lemon (thinly grated)
1 clove of Garlic (sliced and crushed)
½ tin of sliced bamboo shoots
½ tin of bean sprouts
¼ red or green chilli (very thinly sliced)
½ red pepper (diced or sliced)
2 potatoes (peeled and thinly sliced)
Handful of green beans (whole or sliced in half)
Sprig of Parsley leaves
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1. Heat a large wok
2. Stick in the curry paste and vegetable oil and stir for 30 seconds
3. Pour in the fish paste, lime juice and coconut milk and stir for 3 minutes
4. Stick in the chicken and potato and simmer for 10 minutes
5. Stick in the rest of the vegetables and simmer for further 10 minutes
6. Stick in the chillies and serve
7. Garnish with the zest of the lemon and parsley leaves
Serve with choice of favourite side dishes - typically being rice, noodles and prawn crackers
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