THE PEET-POT COCONUT

(Our Play on Thai Green Curry)

THE PEET-POT COCONUT

Ingredients: 400g Chicken breast (chunks), 400ml Coconut milk, 2 tbsp Green curry paste, 100g Bamboo shoots, 100g Green beans, Fresh Basil leaves, 1 Lime (juiced)...

Ingredients

  • 400g Chicken breast (chunks)
  • 400ml Coconut milk
  • 2 tbsp Green curry paste
  • 100g Bamboo shoots
  • 100g Green beans
  • Fresh Basil leaves
  • 1 Lime (juiced)

Cooking Method

  1. The Scorch Fry the curry paste in 1 tbsp oil until fragrant; add chicken and stir-fry for 3 minutes.
  2. The Bloom Pour in 50ml of the coconut milk first; stir until the green oil separates.
  3. The Swell Add the rest of the coconut milk and veg; simmer for 8 minutes until chicken is tender.
  4. The Finish Tear in fresh basil and add the lime juice right before serving.

Cuisine: Asian

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