Thai Green Curry with Coconut Lemon grass rice

Ingredients

• 1/2 Jar Valcom Authentic Thai Green Curry Paste
• 400g Chicken Thigh Diced into 2cm cubes
• 1 Small Carrot Diced 2cm pieces
• 1 Small Zucchini Diced 2cm pieces
• 1/2 Small Red Capsicum Diced 2cm squares
• 1/2 Handful Sugarsnap Peas topped and tailed
• 2 cans Coconut Milk
• 1 cup of long grain rice
• 2 lemon grass stalks
• 1 Tbs vegetable oil
• Slice of lime and Thai Basil for garnish

Method

1. Rinse rice and add to a saucepan with a can of coconut milk and lemon grass, cook on high once boiling turn to low, put the lid on the pan and cook until liquid has absorbed if rice hasn't cooked through before the liquid has absorbed add 1/2 of water and continue to cook. Remove lemon grass before serving
2. Heat vegetable oil in a fryingpan add 1/2 jar of Valcom Authentic Thai Green Curry Paste stir until fragrant add 1/2 can of coconut milk, carrot and chicken cook on high heat for 5min stiring frequently add the rest of the vegetables and coconut milk, and cook for a further 5min.
3. Plate and add garnish, enjoy

Product used in recipe

• Valcom - Valcom Curry Paste Green