Green Thai Curry – best ever!

Name: Green Thai Curry – best ever!
Ingredients: 2 tablespoons olive oil; 2 small zucchini, halved lengthways, cut into 2cm pieces (or use pumpkin, beans, capsicum or eggplant if you like); 2-3 tablespoons green curry paste (recipe below), to taste; 500g skinless chicken thigh fillets, cut into 3cm pieces (this curry also works well for fish, prawns and pork); 400ml coconut cream; 300ml Chicken Stock; 4 kaffir lime leaves, roughly torn, plus leaves to garnish; 200g tinned Bamboo shoots (or fresh if you can find them); 1 tablespoon fish sauce (I like to finely dice one anchovy instead…better flavour and far less processed!); 1 tablespoon lime juice; 2 teaspoons grated palm sugar (optional); Fresh Basil, to garnish; Asian Vegetables, Steamed Jasmine Rice and Roti, to serve

www.amalocal.com.au

Full Recipe in Details This week’s recipe idea is inspired by this icy cold weather and my love of curries – this week its green or red Thai. The great thing ab

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Ingredients

2 tablespoons olive oil
2 small zucchini, halved lengthways, cut into 2cm pieces (or use pumpkin, beans, capsicum or eggplant if you like)
2-3 tablespoons green curry paste (recipe below), to taste
500g skinless chicken thigh fillets, cut into 3cm pieces (this curry also works well for fish, prawns and pork)
400ml coconut cream
300ml Chicken Stock
4 kaffir lime leaves, roughly torn, plus leaves to garnish
200g tinned Bamboo shoots (or fresh if you can find them)
1 tablespoon fish sauce (I like to finely dice one anchovy instead…better flavour and far less processed!)
1 tablespoon lime juice
2 teaspoons grated palm sugar (optional)
Fresh Basil, to garnish
Asian Vegetables, Steamed Jasmine Rice and Roti, to serve