500 g Chicken
100 g Flavours by Jones Green Curry Paste
400ml Coconut Milk
2-3 Kaffir Lime Leaves
1 Bell Peppers
100g Bamboo Shoots (Drained)
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
5-6 Thai Basil Leaves
100-200 ml Chicken Stock
300 g Rice noodles
2 Tbsp Sun Flower oil
1 boiled egg
Cook the rice noodles until soft, around 3-5 minutes. Drain and rinse with cold water.
Heat oil in the saucepan over a high heat. Add curry paste and fry until it is fragrant.
Add the chicken and coat all the pieces in the paste and coconut milk. Keep stirring until the pieces are cooked.
Add the stock (starting with 100ml), half the fish sauce & half the palm sugar. Stir and let the palm sugar melt.
Tear the Kaffir lime leaves in half and add them along with the rest of the coconut milk. Stir and bring up to the boil. Reduce to a simmer and cook for a few minutes with the lid on.
Add the bamboo shoots, bell peppers, and any other vegetables of your choice buy if they take longer than a few minutes to cook, make sure to blanch and refresh them beforehand. Stir and continue to simmer.
Taste your curry and add more seasoning such as fish sauce, sugar, salt, or stock, if needed.
Add the Thai basil and stir. Turn off the heat.
Serve the curry with a nest of noodles, half a boiled egg, and garnish with slices of chilli.