Ingredients
- 1/3 cup Valcom curry paste green
- 800g skinless chicken thigh fillets (cut into bite-size chunks)
- 4 cups hot chicken stock
- 2 small capsicums (julienned)
- 1 cup loosely packed thai basil leaves
- 2 tablespoons vegetable oil
- 2/3 cup coconut cream
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt & pepper
- 2 cups basmati rice
Method
- Heat vegetavle oil in large pot over medium heat.
- Stir in curry paste and cook for 2 mins.
- Increase heat to medium-high and add the chicken. Fry for 3 mins until slightly browned.
- Stir in coconut cream and stock and bring to boil. Reduce heat to a simmer and cook covered for 10 mins.
- Add capsicum, fish sauce and brown sugar and stir through. Simmer for 2 mins then remove from heat
- Stir in most of the basil, season to taste and serve over a bed of rice, garnished with remaining basil leaves
Product used in recipe
- Valcom - Valcom Curry Paste Green
