2 tbs vegetable oil
1/2 tin green curry paste
800mL light coconut cream
1 tbs fish sauce
1 tbs palm sugar (finely grated)
700g chicken thigh fillet (sliced 1cm thick)
200g green beans (ends trimmed)
200g bamboo shoots (drained & rinsed)
1 long red chilli (chopped)
cooked jasmine rice (optional)
1. In a large saucepan heat the vegetable oil over a medium heat and add the Thai green curry paste. Cook off the curry paste until there is an aromatic fragrance then add the coconut cream, fish sauce and palm sugar. Stir well and bring to a gentle boil.
2. Add the chicken to the curry, stir and reduce the heat to low and cook for approximately 5-10 minutes. Once the chicken is cooked cut the green beans in half and add the beans, bamboo shoots and chilli to the pot. Cook for a further 5 minutes or until the beans are just tender.
3. Spoon the Thai chicken green curry into serving bowls and serve with jasmine rice if you like