About this recipe:This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to wash up afterwards.
2 (400ml) tins coconut milk
2 tablespoons green curry paste
160ml chicken stock
1 (220g) tin sliced water chestnuts, drained
1 (225g) tin sliced bamboo shoots, drained
1 green pepper, cut into 2cm pieces
75g sliced fresh mushrooms
3 boneless, skinless chicken breast fillets, diced
3 tablespoons fish sauce
4 tablespoons chopped fresh basil
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Method Prep:10min › Cook:20min › Ready in:30min
Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
Stir in chicken stock, water chestnuts, bamboo shoots, pepper, mushrooms and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.