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CURRY

500g diced skinless chicken
1 tin bamboo shoots
1 Carrot
1 Cup Broccoli chunks
1 tablespoon soy sauce
1 teaspoon corn flour
2 tablespoons any oil
2 tablespoons green curry paste
1 onion diced
3 cloves garlic
1 tin of coconut cream or milk
1 teaspoon fish sauce (optional)
2 tablespoon raw sugar
1 tablespoon chicken stock (or vege)
1 handful coriander leaves, for garnish

RICE
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2 Cups Jasmine Rice
4 Cups water

LETS GO!

Coat the chicken first in 1 tablespoon dark soy sauce, then roll in the corn flour.
 
Heat the oil in a pan over medium high heat. Cook and stir chicken until browned (5 minutes).

Remove the chicken from the pan to rest.

Add carrot, broccoli, and bamboo shoots to pan and saute for 5 minutes.

Lower the heat to medium and stir in curry paste. Cook for 1 minute until fragrant, and then stir in onions, garlic + ginger and cook for another 2 minutes.

Return chicken to the mix and roll the chicken around the curry mixture. Add the coconut cream, stock, fish sauce, sugar into the mix.
Allow to simmer over a medium heat for 10 minutes until the chicken is tender.
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Serve with rice, garnish with coriander.


     - Plate and enjoy!