Thai Green Chicken Curry ...

Kirby is home until Friday and she put in a request for Thai Green Chicken Curry (Angus recently went to Noosa and went to Wok Masters and learned how to make this curry). He is very organised in the kitche, chopping and preparing everything beforehand.
~
THAI GREEN CHICKEN CURRY
1 kg chicken breast fillet, sliced thickly
4 cloves garlic, finely chopped
1 Tblspn fresh ginger, finely chopped
4 Tblspns Green Curry Paste (we used Medium, perhaps Mild would be best for us)
2 Tblspn palm sugar, grated
1 Tblspn Fish sauce
6 basil leaves
2 kaffir lime leaves (we used lime zest instead)
1 Tblspn olive oil
100mls vegetable stock
400 mls coconut cream
300 gms bamboo shoots, drained
300 gms fresh green beans, topped, tailed and halved
1 carrot, sliced
1 large onion, finely diced
1 large zucchini, sliced
(bean sprouts and broccoli would be nice too)
~
Method - mix together chicken breast and curry past in medium bowl. Set aside to marinate.
Combine onion, garlic and ginger in a bowl.
Heat oil in a heavy based pot or wok, add onion, garlic & ginger, stir-fry until it is just browned. Add 1/2 tin of coconut milk to wok and mix for 1 minute.
^^^
Add chicken mixture to the wok, mix with the coconut mixture on high for 2 minutes. Toss in carrot, beans, bamboo shoots & zucchini, stir fry, add stock and cook 2 minutes.
^^^

~

Add remaining coconut milk, reduce heat and simmer and cook gently uncovered for approx. 10 minutes until mixture thickens slightly and chicken is cooked through. Stir regularly.

^^^
Add in kaffir lime leaves and basil. Add palm sugar and fish sauce. Simmer 2 minutes longer.

Serve the curry with steamed fragrant Jasmine or Basmati rice.
~

A very warming dish for a cold night.
~

~

Then to be extra naughty, I made a Sticky Date pudding with butterscotch sauce.
Recipe will follow a bit later this afternoon when I get home from work.

Cheers - Joolz