Recipe - Thai Green Chicken Curry

400 ml Coconut Milk
100 g Bamboo Shoots, Sliced
70 g Thai Green Curry Paste
1 tablespoon Fish Sauce
200 g Chicken Thigh Fillets
One half teaspoon Palm sugar ( cut or sliced up )
One half teaspoon Green Chilli, Seeds
removed,chopped Finely
200 Kaffir Lime Leaves
200 ml Water
1 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini