Thai inspired slow-simmered curry.
Valcom kaffir lime leaves
TCC Coconut milk
Squid Brand fish sauce
Blitz ginger, lime leaves, chilli and lemongrass in food processor until finely chopped.
Heat pan, then add vegetable oil and lime leaf mixture. Cook for 4 minutes until fragrant. Then add chicken and cook for a further 4 minutes. Add coconut milk and fish sauce and simmer for 30 minutes. In last 5 minutes, add snow peas, spring onions and lime juice. Place bean sprouts in bowls to serve. Spoon curry over bean sprouts.
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