INGREDIENTS:
2 tbsp coconut or vegetable oil
1 small onion, chopped
140g can sliced bamboo shoots, drained
1 small aubergine, cut into 2cm pieces
1/2 x 100g jar My Pop-up Kitchen Thai Green Curry Paste
400g can coconut milk
1 small courgette, cut into 2cm wedges
1 or 2 peppers (any colour) deseeded an cut into short strips
2 chicken thigh fillets, grilled and sliced
approx. 1 tbsp fish sauce, or to taste
Thai basil and lime wedges, to garnish
METHOD:
- Warm a pan over a medium heat. Then add the oil. Fry the onion for 1 minute. Add the bamboo shoots and aubergine and cook for 4-5 minutes, until the aubergine is soft.
- Stir in the paste until all the vegetables are coated.
- Turn down the heat to low and add the coconut milk along with the courgette. Simmer for 6-8 minutes until the courgettes are soft, but don't let the coconut milk or it might split.
- Add the peppers and sliced chicken. Simmer for 5 minutes, or until all the ingredients are hot, season with fish sauce, garnish with Thai basil/lime wedges, serve with Jasmine rice.
Serves 2-3 people
Top Tip: Marinade the chicken with 2 tbsp soy sauce, 2 tbsp sweet soy, a pinch of salt, 2 tbsp of honey and a pinch of white pepper before grilling, for extra flavour!
