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Thai Chicken Curry

4 portions

700gr diced chicken breast skinless
600ml coconut milk
60gr red curry paste
4 each kaffir lime leaves
40gr sliced ginger
150gr sliced bamboo shoots
2 table spoon fish sauce
10 leaves torn basil

Bring the coconut milk to the boil and reduce for 5 minutes.

Add the curry paste, kaffir lime leaves, and ginger ,infuse slowly for 10 minutes.

Add the diced chicken and simmer for 10 minutes.

Add the bamboo shoots and fish sauce, cook for a further 3 minutes.

Add the torn basil and serve with basmati rice.