Ken's Spicy Curry Chicken

Ken's Spicy Curry Chicken

Ingredients
Serves: 6 

  • 2 x 440ml cans coconut milk
  • 2 tablespoons green curry paste
  • 2/3 cup (160ml) chicken stock
  • 250g can sliced water chestnuts, drained
  • 250g can sliced bamboo shoots, drained
  • 1 green capsicum, diced
  • 1 cup sliced fresh mushrooms
  • 3 boneless skinless chicken breasts, cut into 2.5cm pieces
  • 3 tablespoons (45ml) fish sauce
  • 1/4 cup chopped fresh Thai basil

Directions
Prep: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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