INGREDIENTS
3
▢ chillies
6
▢ spring onions
2
▢ lemongrass stalks -
1
▢ thumb-sized piece ginger - and
4 cloves
▢ garlic
1 leaves
▢ 6 kaffir lime
1
juice of lime
1/2 tsp
▢ salt
1/4 tsp
▢ pepper
1/2 tbsp
▢ cumin
1 tbsp
▢ ground coriander
1 tsp
▢ shrimp paste
2 tsps
▢ fish sauce
1 large bunch
▢ coriander - stalks too
2 tbsps
▢ olive oil
4
▢ chicken breasts
4 tbsps
▢ thai curry paste
1
▢ chicken stock cube
400 mls
▢ 14 oz tin full fat coconut milk
1 bunch
▢ of broccoli - broken into florets
150 gs
▢ 1 cup sugar snap peas/snowpeas
1/2 cup
▢ bamboo shoots
1 tsp
▢ brown sugar
1 serving
▢ rice
1 serving
▢ thai basil leaves
1 serving
▢ freshly chillies