Title: Thai Green Chicken Curry
Categories: Thai Poultry
Yield: 4 Servings

400	ml	Coconut Milk
100	g	Bamboo Shoots, Sliced
70	g	Thai Green Curry Paste
1	tb	Fish Sauce
200	g	Chicken Thigh Fillets
1/2	ts	Palm sugar (sliced)
1/2	ts	Green Chilli, Seeds removed,chopped Finely
200		Kaffir Lime Leaves
200	ml	Water
1	tb	Fresh Basil Chopped Finely
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.

From: Australian Vogue Wine & Food Cookbook 94/95

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