Food type: Chicken, Curry, East Asian


600 g boneless chicken thighs
4 tbsp fish sauce
1 tbsp palm sugar
1 tbsp cracked pepper
1 tbsp garlic, finely chopped
1 tbsp canola oil (plus additional oil, for frying)
3 tbsp green curry paste
500 ml coconut milk
250 ml chicken stock
1/4 cup palm sugar
1 can bamboo shoots
1 cup Thai basil leaves
60 ml water


Mix together the garlic, sugar, pepper and half the fish sauce, in a large mixing bowl. Add chicken and marinate in the fridge for 1 – 2 hours.

Heat a tablespoon of oil in a medium pan, then add the green curry paste and cook for two 2 minutes. Stir in coconut milk, stock, palm sugar and the remaining fish sauce. Add stock, bring to boil and simmer until mixture thickens.

Add rest of ingredients. Remove chicken from marinade and add to saucepan, simmer until chicken is cooked. Serve with steamed rice.

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