• Preparation time: 10 minutes
• Cooking time: 20 minutes

Ingredients

1 ½ cans Tiger Tiger Coconut Milk
1 tbsp Tiger Tiger Thai Green Curry Paste
1 stalk lemongrass, cut into 1 inch pieces and bruised
1 cup chicken stock
2 tbsp Tiger Tiger Fish Sauce
3 tbsp Sugar
½ tsp Tiger Tiger Turmeric
2 kaffir lime leaf, cut into fine slivers
1 ½ lbs boneless skinless chicken breast, sliced into ¼ inch strips
2 cups bamboo shoot, boiled in fresh water for 5 minutes and drained
½ cup garden peas
15-20 fresh basil leaf, coarsely chopped
Cooked Tiger Tiger Jasmine Rice

Method

1. Heat ½ cup of the coconut milk in a large wok over medium-high heat until bubbling.

2. Add curry paste and lemon grass, and stir for 1 minute.

3. Add chicken stock, fish sauce, sugar, turmeric, and lime leaves

4. Bring to the boil

5. Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end

6. Reduce heat to low

7. Add remaining coconut milk, bamboo shoots and peas

8. Simmer for 4 minutes, until additions are hot and chicken is cooked

9. Remove from heat, and stir in basil leaves

10. Serve hot over Tiger Tiger jasmine rice