| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Main dish, Thai, Chicken |
4 |
Servings |
INGREDIENTS
| 400 |
ml |
Coconut Milk |
| 100 |
g |
Bamboo Shoots, Sliced |
| 70 |
g |
Thai Green Curry Paste |
| 1 |
tb |
Fish Sauce |
| 200 |
g |
Chicken Thigh Fillets |
| 1/2 |
ts |
Palm sugar (sliced) |
| 1/2 |
ts |
Green Chilli, Seeds removed,chopped Finely |
| 200 |
|
Kaffir Lime Leaves |
| 200 |
ml |
Water |
| 1 |
tb |
Fresh Basil Chopped Finely |
|
|
Basil Leaves |
|
|
Red Chilli Slices |
INSTRUCTIONS
TO SERVE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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