Ingredients
- 2 Tbsp vegetable oil (canola oil)
- 3 chicken breasts cut into small strips
- salt and pepper for cooking chicken
- 2 medium onions sliced into thin long strips
- 3 large carrots cut into planks
- 1 bell pepper (any color)
- 3/4 bag of prepared green beans
- 2 cans of bamboo shoots
- ginger julienned (100-150g)
- 4 cans of coconut milk
- 150g of curry paste
- 1/3 cup cane sugar
- 4 handfuls of snow peas
- 42g (about 3 handfuls) of fresh basil (the more the better)
Instructions
- In a large wok, add 1 Tbsp oil and cook the sliced chicken. Then set aside in a separate bowl.
- In the large wok, add 1 Tbsp oil, onions, carrots, peppers. Cook on high heat until onions look soft (about 5-10 mins).
- In the large wok, add in the green beans, bamboo shoot and ginger. Cook on high heat until the carrots start to get soft. Make sure ginger does not get burnt.
- Turn off heat, and transfer everything from the large wok into a large pot.
- To the large pot, add cooked chicken, coconut milk and curry paste. Stir vigorously to dissolve the curry paste (so no clumps of curry paste).
- Then let simmer/boil for about 5-10 mins on high heat to let green beans cook. Then add sugar and stir.
- Add snow peas. Cook snow peas on high heat until most have expanded and look bloated (about 2-5 mins)
- Then turn off heat.
- Add basil. Then ready to serve with rice.
