Serves 4
Ingredients
500 g chicken breast or thigh, sliced
1 tbsp extra virgin olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 tbsp mild red curry powder
400 ml coconut milk
1 cup chicken or vegetable stock
1/2 cup bamboo, chopped
2 dried chillies
2 dried kaffir lime leaves
Coriander, to serve
Cooked brown rice, to serve
Method
Heat the extra virgin olive oil in a large saucepan or deep-frying pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Add the sliced chicken and red curry powder, stirring well so the chicken is evenly coated in the spices. Cook for 3 to 4 minutes until the chicken starts to colour. Pour in the coconut milk and stock, then add the chopped bamboo, dried chillies and dried kaffir lime leaves. Stir everything together and bring to a gentle simmer. Reduce the heat slightly and cook uncovered for around 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly reduced and become fragrant. Remove the kaffir lime leaves before serving if desired. Spoon over cooked brown rice and finish with fresh coriander on top.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
