Thai green curry ( gaeng keow waan)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add 1 cup coconut milk to a stock pot and reduce until it thickens Then add 50g green curry paste to it saute until aromatic

Step 2

Add the diced chicken thighs Continue to saute for a minute then add another cup of coconut milk and a cup of chicken stock Bring the saucepan to a simmer

Step 3

Add 2 tablespoons palm sugar and 1 tablespoon of fish sauce

Step 4

Remove the central vain from 4 kaffir lime leaves and tear the leaves into quarters and add them to the stock pot

Step 5

Continue to simmer for 15 minutes

Step 6

To make a brighter green blend some basil leaves with coconut milk then stir in

Step 7

Drain the bamboo shoots the add them to the pot

Step 8

Teste and season with more fish sauce if needed

Step 9

Slice the red chilli on a access

Step 10

Turn the heat off and add the Thai basil and the red chilli's and stirring them in

Step 11

Serve in it's own bowl alongside a bowl of jasmine rice