Sunday 18 September 2011

Uma's authentic Chicken Thai Green Curry

RECIPE: (serves 4 people)

Heat some olive oil in a large pan, add 1.5 tablespoons of green curry paste on low heat until blended with the oil.
Add 1 tin of coconut milk and crumble in 1 chicken stock cube.
Simmer for 5-6 minutes.
Add 4 sliced chicken breasts to the pot.
Cook for 10 minutes on medium heat.
Add 2 tins of sliced bamboo shoots.
Unstem & tear the lime leaves and add them to the pot.
Add 3 tablespoons of fish sauce (or salt) + 2 tablespoons of soy sauce.
Add 1 tablespoon of sugar.
Once the meat is cooked, add 2 sliced peppers to the pan.
Cook for 2-3 minutes.
Add 2 chopped white onions and 2 chopped packs of green beans.
Cook for 2 minutes, and turn off the hob.
Add a generous handful of Thai sweet basil and mix together.

Uma’s special tip: if you like your curry creamy, add some unsweetened condensed milk to taste right at the end.

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