Directions

To Cook

1. Add oil to saucepan and lightly fry curry paste until fragrant.
2. Add 100ml of coconut milk and mix well with curry paste.
3. Add chicken and remaining coconut milk and water, then bring to simmer.
4. Add hard vegetables – e.g. carrot, broccoli stems and water chestnuts, bring back to simmer and cook for 1-2 mins.
5. Add remaining vegetables and cook for a further 2-4 mins until chicken and vegetables are cooked through.
6. Serve with rice and garnish with fresh Thai basil and sliced chili (if you like a bit of heat). Enjoy!