Green Curry

Method

1. Cut chicken into thin slices then coat with bicarbonate soda evenly. Let sit for half an hour then rinse off thoroughly under water and drain. While letting chicken sit prepare your vegetables.
2. Prepare your vegetables. Set aside carrots and beans together in a separate bowl to the bamboo. Put chilli aside for later. - Drain liquids from bamboo can - Cut tips of beans off then halve- Cut carrot into slices- Cut chilli into slices
3. Steam carrot and beans separately for 10 minutes if you prefer them to not be crunchy.
4. Heat pan to medium heat with 2 tablespoons and stir fry 1/2 the jar of curry paste until fragrant
5. Add half of the coconut milk and continue to fry for 5 minutes stirring until the sauce thickens or oil appears
6. Add the chicken and cook on high heat for two minutes. Add remaining coconut milk, 1 tsp fish sauce, 1 tsp sugar and then bring to boil
7. Add all vegetables and cook until tender. Add 2 tbsp of Kaffir lime leaves and 2 sliced red chilli’s.
8. Add 2 cups of fresh basil leaves before removing from heat. Serve with rice.