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.

Thai-spiced chicken with cucumber and pineapple salad

Reference The CSIRO total well being diet fast and fresh recipes. Pg. 100.
PREP 40 minutes + marinating time COOK 35 minutes SERVES 4

Ingredients
1 1/2 teaspoons ground turmeric
2 stalks lemongrass, trimmed and finely chopped
3 cloves garlic crushed
2 tablespoons fish sauce
2 small red chilies, or to taste, coarsely chopped
175 ml reduced-fat coconut-flavored evaporated milk
1 kg skinless chicken pieces, trimmed of fat
vegetable oil spray

Cucumber and pineapple salad
1/2 large cucumber, thinly sliced
300 gr pineapple, peeled, cored and thinly sliced
Large handful coriander sprigs, leaves picked (optional)
2 1/2 tablespoons lime juice

Tomato jam
4 ripe tomatoes (about 500 gr) coarsely chopped
1/2 red capsicum (pepper), trimmed, seeded and coarsely, chopped
1 red chili, or to taste, finely chopped
2 tablespoons fish sauce
1 tablespoon caster sugar or powdered sweetener

Directions

1. Combine the turmeric, lemongrass, garlic, fish sauce and chilli in a food processor and process to a coarse paste. Add the evaporated milk and process to combine well.  Transfer the mixture to a bowl, add the chicken pieces and toss to coat. Cover with plastic wrap and refrigerate for 4 hours, or overnight if you have time.
2. Preheat the oven to 180c  and spray a large baking dish with vegetable oil. Drain the chicken pieces, then place them in the dish in a single layer. Roast for 35-40 minutes or until cooked through and golden.
3. Meanwhile for the tomato jam, combine the tomatoes and capsicum, in a food processor and process until smooth. Place in a small saucepan  with the remaining ingredients and bring to a simmering point. Cook over low-medium heat for 25 minutes or until reduced and very thick, then set aside until needed.
4. Place the cucumber, pineapple, coriander and lime juice in a bowl and toss to combine well.
5. Serve the chicken pieces with the salad and a spoonful of tomato jam.