Ingredients  
Pichaya Green Curry Paste 60 g (4 tbsp)
Pichaya Coconut Milk 400 ml (1 can)
Pichaya Bamboo Shoot Slices or Strips 300 g (1 can)
Chicken (slice into bite size pieces) 250 g
Pichaya Fish Sauce 2 tbsp
Sugar 1 tbsp
 
Directions.
1.
 Heat the Pichaya Coconut Milk in a sauce pan on medium heat.
2.
 Then add the Pichaya Green Curry Paste to the coconut milk.
3.
 Follow by the chicken and simmer until the chicken is done.
4.
 Next add in the Pichaya Bamboo Shoot, Pichaya Fish Sauce and sugar.
5.
 Simmer for approximately 5 minutes.
6.
 Serve with Pichaya100% Thai Jasmine Rice for a truly Authentic Thai Meal.
Serve :
2
 
 







 
 
Spicy Green Fried Rice l Three River Sardines l Chicken Green Curry  l  Red Curry l  Chu Chee Curry Paste l Country Style Curry Masaman Curry l Panang Curry l Tuna Basil Stir-fry  l Four Seasons Veggie Stir-fry l Chicken with Cashew Nuts Stir-fry
Pasta w/ Green Chili Sauce l Steamed Vegetable with Seasoned Oyster Sauce l Sweet Chicken Wings l  Pad Thai
Rice Vermicelli Stir-fry l Pineapple Fried Rice l Thai Style Mackerel Salad l Bamboo Shoot Basil Stir-Fry l Corn Fritters
Pineapple Jelly l Sweet Black Bean l Cool Melon l Tapioca Pearls (Sago) Emeral Cake
 
 
 
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