Thai Beef Salad
INGREDIENTS:
400 ml Coconut Milk 1/2 ts Green Chilli, Seeds
100 g Bamboo Shoots, Sliced -removed,chopped Finely
70 g Thai Green Curry Paste 200 ea Kaffir Lime Leaves
1 tb Fish Sauce 200 ml Water
200 g Chicken Thigh Fillets 1 tb Fresh Basil Chopped Finely
1/2 ts Palm sugar (sliced)
400 ml Coconut Milk 1/2 ts Green Chilli, Seeds
100 g Bamboo Shoots, Sliced -removed,chopped Finely
70 g Thai Green Curry Paste 200 ea Kaffir Lime Leaves
1 tb Fish Sauce 200 ml Water
200 g Chicken Thigh Fillets 1 tb Fresh Basil Chopped Finely
1/2 ts Palm sugar (sliced)
--TO SERVE-----
Basil Leaves Red Chilli Slices
Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:-
Transfer to a fresh serving bowl and scatter with the fresh Basil & Chilli slices.
Basil Leaves Red Chilli Slices
Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:-
Transfer to a fresh serving bowl and scatter with the fresh Basil & Chilli slices.