Directions

To Cook

1. In a medium saucepan, add 1 cup of rice to 2 cups of cold water. Cook on medium heat using the rice absorption method for approximately 15 mins. Alternatively, use a rice cooker or preferred rice cooking method.
2. Whilst rice is cooking, chop the carrot into 1cm x 3cm sticks and slice broccoli into bite-sized florets. Remove the stalk from Cavolo Nero and slice thinly.
3. Cut banana capsicum in half lengthwise. Remove seeds and slice thinly. Reserve a small portion for garnish. Set all chopped vegetables aside.
4. Slice baby corn into halves and set aside.
5. On a separate board, slice chicken thigh fillets into bite-sized portions.
6. Heat olive oil on medium heat in a large frying pan and fry chicken in batches until just golden brown. Remove chicken from pan and set aside.
7. Add half a 200gm jar of Valcom Thai Green Curry Paste to frying pan and cook on low heat for 3-5 minutes or until fragrant. Then add 1 can of coconut cream and chicken stock, and stir into the green curry paste.
8. Add carrot, broccoli, Cavolo Nero, capsicum and cooked chicken to sauce. Simmer for 5 minutes or until vegetables become tender then remove from heat.
9. Add 1 tsp of finely grated palm sugar to taste (add more if desired), then add the baby corn and water chestnuts and stir through.
10. Serve individual portions of steaming green curry on top of rice and garnish with bean sprouts, slices of banana capsicum, Thai basil leaves and wedges of fresh lime. Add sambal chill for extra chilli heat!