My aim here is just to keep track of the recipes I have invented along with those I have tried from around the world. It’s also a place for me to keep track of the many different sites I find along the way that I find helpful in learning to further my cooking ability.

After many years I have decided that food should not only look good but should also be very tasty. So I intend to learn to make my food not only look great but taste great also.

Wednesday, February 13, 2013

Thai green chicken curry with bamboo shoots

Reference Roses original recipes
PREP TIME 10 minutes COOK TIME 15 minutes SERVES 4



Ingredients
2 tablespoons vegetable oil
500 gr skinless chicken fillets
400 ml light cream
225 gr can sliced bamboo shoots, drained
2 tablespoons Thai fish sauce
1 tablespoon soft dark brown sugar
2 tablespoons chopped fresh basil
4 tablespoons chopped fresh coriander
extra basil leaves to garnish

Directions

  1. Heat oil in a large, heavy-based saucepan. Add the curry paste and fry, stirring frequently, for 3 minutes or until aromas are released. Add the chicken turn to coat thoroughly  and fry for 4-5 minutes, stirring from time to time.
  2. Stir in the light cream, bamboo shoots, fish sauce, sugar and salt to taste. Bring to the boil, stirring often, then reduce the heat. Simmer, uncovered, for 10 - 15 minutes until the chicken is tender, stirring occasionally. Just before serving, stir in the chopped basil and coriander, and garnish with basil leaves.
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