Giffs Thai Green Curry

Thai Green Curry

400ml can of coconut milk blue dragon
5 tsp of thai green curry paste
4 – 6 chicken fillets
4 tblsp soy sauce
2 tblsp caster sugar
8oz can bamboo shoots
1 juice of lime
5 med spring onions

Method

Pour half a can of coconut milk into saucepan, add curry paste. Bring to boil stirring continuously. Boil rapidly for 4 minutes or until sauce is reduced by half.

Add chicken (cut into strips) and bring to boil. Reduce heat and simmer for 5 minutes. Stir occasionally

Add soy sauce, sugar. Stir and bring back to boil.

Drain the bamboo shoots and cut into matchsticks. Add to pot. Bring to boil and simmer for 5 minutes.

Stir in remaining coconut milk, lime juice and shredded spring onion. Heat through for 2 – 3 minutes.

Serve with rice crusty bread, chickpea salad and a green salad.


Chick pea salad

Tin of chickpeas
Punnet of cherry tomatoes
Half a cucumber
2 tablespoons of balsamic vinegar
2 tblsp olive oil
Fresh ground salt and pepper to taste

Drain chickpeas and put in serving bowl. Quarter your tomatoes; chop your cucumber small put in your vinegar, oil and seasoning. Stir it up, cover and put in fridge 2 hours before serving.