Thai Chicken and Bamboo Shoot Curry

    This is a delicious one pot Thai chicken curry. You'll be amazed how easy it is to make and how good it tastes. Serve with rice.

    76 people made this

    Serves: 6 

    • 2 (440ml) tins coconut milk
    • 2 tablespoons green curry paste
    • 2/3 cup chicken stock
    • 250g tin sliced water chestnuts, drained
    • 250g tin sliced bamboo shoots, drained
    • 1 green capsicum, diced
    • 1 cup sliced fresh mushrooms
    • 3 boneless skinless chicken breasts, cut into 2 1/2 cm pieces
    • 3 tablespoons fish sauce
    • 1/4 cup chopped fresh basil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
    2. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, or until chicken is cooked, yet still tender.

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