Average Rating  ? No. of Servings   4 Approximate Cost   $17.42 Ingredients: 500.00 g   chicken breast (kg)   30.00 g   thai green curry paste   1.00 tbsp   fish sauce   400.00 g   coconut cream   200.00 g   canned bamboo shoots   200.00 g   baby corn   2.00 tsp   sugar   2.00 tbsp   vegetable oil   0.10   basil - fresh   1.00   capsicum   200.00 g   button mushroom

Directions: 1) Cut chicken breast into pieces. 2) Fry chicken in the oil, fish sauce and 1/2 of the curry paste until chicken is no longer pink on the outside. 3) Add quartered and sliced mushrooms and diced capsicum, fry til soft. (Do these separately if large batch) 4)Add chopped bamboo shoots, chopped baby corn, sugar. Simmer until cooked. 5) Add the coconut cream. 6) Check taste. 7) Add up to the remainder curry paste to taste. 8) Mix the remainder of the curry paste with the leftover coconut cream for a hot sauce. 9) Garnish with basil

Thai green hot sauce ( Required ) : 40.00 g   thai green curry paste   86.67 ml   coconut cream

Directions: