Thai Green Chicken Curry

INGREDIENTS

• 60g Simply Better Thai Green Curry Paste
• 20g Simply Better Cold Pressed Rapeseed Oil
• 400ml Simply Better Thai Coconut milk
• 1 cube Simply Better Thai Palm Sugar
• 2 Kaffir Lime Leaves
• 20g Fish Sauce
• 200g Simply Better Irish Corn Fed Chicken Breast Fillets, thinly sliced
• 40g Aubergines, diced into 1 inch sized cubes
• 80g Mixed Peppers, diced into 1 inch sized cubes
• 40g Fine Green Beans, diced into 1 inch lengths
• 40g Bamboo shoots
• 1 Chilli, sliced
• 10g Fresh Basil Leaves

METHOD

1. Warm a wok or skillet pan to medium heat.
2. Add the oil and the green curry paste.
3. Stir the paste and oil until a fragrant aroma is released.
4. Add the coconut milk and bring it to the boil.
5. Add the kaffir lime leaves and simmer for 1 minute.
6. Add the palm sugar cube and simmer until dissolved.
7. Add the fish sauce and simmer for 1 minute.
8. Add the chicken and simmer for 1 minute.
9. Then add aubergines, peppers, green beans, bamboo and chilli.
10. Cook for another 2 to 3 minutes.
11. Just before serving, add basil to the curry.
12. Perfect served with Simply Better Organic Jasmine Rice.