Creamy South-east Asian Broth
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil
- 1 Tbsp green Curry paste
- 1 large carrot (peeled and cut into thin batons)
- 1 cup canned Bamboo shoots (drained)
- 2 large, skinless Chicken breasts (diced)
- 3 cups chicken stock
- 1 ⅔ cups Coconut milk
- 1 Tbsp Fish sauce
- 1 Tbsp Rice wine vinegar
- 1 Tbsp soft light brown sugar
- 1 Tbsp light soy sauce
- ⅔ cup Snap pea
- 1 red chili pepper (sliced)
- 2 cups
- Thai Basil
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Stir in the curry paste and fry in the oil for 1 minute.
2.
Add the carrot, bamboo, and chicken. Cook for a further minute, and then cover with the stock and coconut milk.
3.
Cook until simmering and then pour into a slow cooker. Cover with a lid and cook on a low setting for 5 hours until the chicken is cooked through and tender.
4.
Season the broth with fish sauce, rice wine vinegar, sugar, and soy sauce to taste.
5.
Add the mange tout, cook for a further 5 minutes, and then ladle into bowls.
6.
Serve with rice, sliced red chilli, and a few basil leaves.
