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Ingredients
- 500 g Chicken breast, sliced
- 3 tbsp Green curry paste
- 400 ml Coconut milk
- 200 g Bamboo shoots
- 1 cup Thai basil
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
Instructions
Heat oil in a wok over high heat. Add curry paste and stir for 1 minute until fragrant.
1 minAdd half the coconut milk and stir until it starts to separate.
Add sliced chicken and cook for 5 minutes until nearly done.
5 minPour in remaining coconut milk, bamboo shoots, fish sauce, and palm sugar. Simmer for 10 minutes.
10 minStir in Thai basil leaves and serve over jasmine rice.
Nutrition per serving
380
Calories
28g
Protein
12g
Carbs
26g
Fat
Part of:Weeknight Winners
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