Thai Green Curry

By: Sally Stafford

Cut up all ingredients finely ( chicken, onion, mushrooms, garlic, chilli, silverbeet and bamboo slices) Then start to place oil into your pan for it to slowly heat up to begin!
First cook your chicken, and then slowly introduce all of your other fresh ingredients one by one (all but silverbeet and you will see why later)
Place your brown rice into the rice cooker to begin boiling on the side. Make sure not to put too much water in here, it’s best to keep this to proportion!
Once you’re happy with the chicken, and you have ensured that there is no pink, you can then add your coconut milk into the pan. Doesn’t it smell delicious already!
We absolutely love using the Valcom bamboo slices in this dish, as it simply just wouldn’t be the same if we didn’t
Keep stirring and allow your dish to simmer away.. then it is time to add your Valcom green curry paste! If you thought it smelt delicious before, now you will be incredibly hungry. YUM
Continue to let this simmer for 10 or so minutes on low, continue to stir and then add your Silverbeet ( we like ours a little under cooked so please feel free to add it earlier if you would like)
We’re pretty hungry and it’s looking amazing. We’re ready to strain the rice, and put the two together for serving!