Creamy South-east Asian Broth
ready in 5 h. 35 min.
- 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
How healthy are the main ingredients?Coconut milkBamboo shootssoy saucecarrotChicken breastBasil
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.
Add the carrot, bamboo, and chicken. Cook for a further minute, and then cover with the stock and coconut milk.
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.
Season the broth with fish sauce, rice wine vinegar, sugar, and soy sauce to taste.
Add the mange tout, cook for a further 5 minutes, and then ladle into bowls.
Serve with rice, sliced red chilli, and a few basil leaves.