Little green thai chicken curries | Women's Weekly Food

Ingredients

• 1 1/2 cup (300g) jasmine rice
• 3 cup (750ml) water
• 3/4 cup (30g) flaked coconut
• 2 tablespoon peanut or vegetable oil
• 800 gram chicken thigh fillets, trimmed
• 100 gram green curry paste
• 1 clove garlic, crushed
• 4 centimetre piece fresh ginger (20g), finely grated
• 225 gram canned bamboo shoots, rinsed, drained
• 400 gram canned coconut cream
• 200 gram snow peas, trimmed, sliced thinly diagonally
• 1 tablespoon lime juice
• 1 cup coriander leaves
• 2 red thai (serrano) chillies, halved, sliced thinly