Heat the coconut cream in a pan and allow to come briefly to a boil.
Add the Kumar’s Green Curry Sauce and bring to a gentle boil.
Add the bok choy and baby corn, stir well, cover the pan and allow to simmer gently for 2 minutes with the lid on.
Add the Enoki mushrooms, stir well and allow the curry to simmer gently for another minute.
Finally, add the red sweet pepper.

Traditional Thai Green Curry with Chicken

For one person
100 g Kumar’s Green Curry Sauce
100 g Chicken thigh meat, diced
25 g Thai pea aubergines
50 g Thai aubergine, in half-moons
25 g Enoki mushrooms
25 g Coconut cream
– Horapa (Thai basil) leaves
– Fresh coriander

Heat the coconut cream in a pan.
Add the Kumar’s Green Curry Sauce and bring to a gentle boil.
Add the chicken pieces and pea aubergines, stir well, cover the pan and allow to simmer gently for 3 minutes with the lid on.
Add the chopped Thai aubergine, stir well and allow the curry to simmer gently for another 1 to 2 minutes.