recipes

2-4 persons

Ingredients
200g Boneless Chicken
1 Tsp sugar
1 Tbsp Vegetable oil
4 Tbsp Thai Green Curry Paste
400 ml Coconut milk
1 Tbsp Fish Sauce
100g Bamboo shoots or sliced eggplants

Directions

Heat vegetable oil in a wok or sauce pan. Add Thai green curry paste. Stir well for 2 minutes.

Add chicken and continue to stir well for 2 minutes. Add coconut milk and bring to a boil.

Reduce heat, add sugar and bamboo shoots or eggplant. Simmer for 5 minutes.

Steam for 15 to 20 minutes, or until done.

Serve hot with fragrant Jasmine rice.