Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 2 tablespoons oil
• 2 + 4 tablespoons Thai Green Curry paste
• 1 tin coconut cream
• 1 tin coconut milk
• 500g mixed chunky veg of your choice (I use broccoli, cauliflower, marrows, green beans and mushrooms)
• Chicken fillet, strips or 6-8 dumplings

METHOD:

1.Add oil and fry the chicken strips until cooked and golden brown.

2.Add 2 tablespoons of Thai curry paste and fry until fragrant.

3.Add in the veg and stir fry for 2 minutes.

4.Add in the remaining Curry paste and coconut milk and cream.

5.Use a little water to rinse the tins (not more than a ¼ cup) and add it to the pot.

6.Bring to boil and simmer for 3 minutes.

7.Serve as is or if you adding dumplings, just before serving, heat, and if you are adding dumplings, add in the frozen dumplings, and simmer, covered for 5 minutes.

8.Don’t cook for longer as the veg and dumplings will be overcooked.

9.Garnish with chilli oil and freshly chopped spring onion.

Enjoy