As part of the Mid Autumn Festival celebrations, BOCC invites you to cook with Elina who will be cooking her Thai step mum’s version of Thai Green Chicken Curry

Make sure you have the ingredients listed below!

Friday September 5.30pm (maximum 15 people)

Click here to register

Ingredients

1 Tin of Thai green curry paste
1 tin Coconut milk (Ayam Brand 270ml)
500g – 750g  Chicken thigh fillets, trimmed of fat and cut into roughly even pieces.
Half a square of Chicken stock (Knorr brand is good)
1 teaspoon sugar
Fish sauce (Squid brand is good)
Bamboo shoots
Thai round eggplant, quartered, or regular eggplant, chopped into peices
Green beans, sliced into once inch pieces
Chunk of galangal, finely chopped
1 stalk of lemon grass, first inch finely sliced
4 cloves of garlic
Twice as much onion as garlic
Toasted coriander seeds
Toasted cumin seeds
2-3 Kaffir lime leaves, finely sliced into very thin matchsticks.
Coriander roots
Basil to serve (Thai basil is best, but any will do)

Serve with
Rice
Fried egg