Thai Chicken Curry

Name: Thai Chicken Curry
Ingredients: 270g can coconut milk; 2 tablespoons green curry paste; 100g sliced bamboo shoots; 90g green beans (cut in half); 3 tablespoons fish sauce; 400g chicken breasts (cut into chunks); 1 lime (juice and zest); ½ red capsicum (sliced); ½ cup freshly torn basil

Serves 4 serves

Ingredients

270g can coconut milk
2 tablespoons green curry paste
100g sliced bamboo shoots
90g green beans cut in half
3 tablespoons fish sauce
400g chicken breasts cut into chunks
1 lime juice and zest
½ red capsicum sliced
½ cup freshly torn basil

Instructions

Place coconut milk into the thermo bowl. (5 minutes, 100°C, speed 1)
Add the paste, bamboo shoots, beans, fish sauce, chicken, lime juice and zest. (10 minutes, 100°C, speed 1)
In the last 5 minutes of cooking, remove MC and add capsicum and basil.

Recipe Notes

SERVING SUGGESTION: Jasmine rice garnished with fresh coriander and sliced chillies.

TIP: To turn this into a vegetarian curry, simply replace chicken with sweet potato, peeled and cubed, you may need to increase cooking time 12 to 15 minutes or until tender. When adding capsicum add thin broccoli florets and some peas as well … whatever vegetables you have.

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