Ingredients serve 4.

2*270gr cans coconut curry

3 tablespoon that  green curry paste

2 eggs

7500gr chicken tights fillets cut into 2cm wide stripe

4 kaffir lime leaves torn

1 carrot halved sliced lengthwise

230gr can bamboo diagonally drained

1 long red chilli sliced diagonally steamed

Rice to serve.

Method

Pour 1/3cup coconut cream into a wok and stir over medium heat . Add the chicken and the eggs , lime leaves , carrot bamboo shoots , fish sauce , sugar , remaining coconut cream and bring to a simmer . reduce heat to low + simmer gently for 10 minutes more or until chicken and vegetables are tender . Serve with curry paste steamed vegetables scattered with basil and chilli on top of steamed rice .

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