Thai Chicken Curry

Serves 4

• 270g can coconut milk

• 2 tablespoons (30g) green curry paste

• 100g sliced bamboo shoots

• 90g green beans, cut in half

• 3 tablespoons (45g) fish sauce

• 400g chicken breasts, cut into chunks

• 1 lime, juice and zest

• 1/2 red capsicum, sliced

• 1/2 cup freshly torn basil

Place coconut milk into the thermo bowl.

images 5 minutes

images 100°C

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Add the paste, bamboo shoots, beans, fish sauce, chicken, lime juice and zest.

images 10 minutes

images 100°C

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In the last 5 minutes of cooking, remove MC and add capsicum and basil.

SERVING SUGGESTION: Jasmine rice garnished with fresh coriander and sliced chillies.

TIP: To turn this into a vegetarian curry, simply replace chicken with sweet potato, peeled and cubed, you may need to increase cooking time 12 to 15 minutes or until tender. When adding capsicum add thin broccoli florets and some peas as well … whatever vegetables you have.