Thai Curry


  • 2 teaspoons fish sauce
  • 1 can (540g) bamboo shoots
  • 1-2 (200 mL) cans of unsweetened coconut milk (not lite)
  • 1 red bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 3-4 boneless chicken breasts
  • 1 small can of pineapple tidbits (optional)
  • 1/3 cup water
  • 1 bunch green onions (only use the greens; 
  • 1 teaspoon brown sugar cut bunch in half and slice thinly)
  • 3 tablespoons grewV Thai Curry Blend (add more for a bolder flavour)



Heat the fish sauce in a large wok. Add the thicker cream (at the top of the can of coconut milk when you open it) to the wok and whisk in the grewV Thai Curry Blend.

Add the rest of the coconut milk and whisk in the water and brown sugar. 

Add the bamboo shoots and the red and green bell peppers and mix together. 

Bring to a slow boil for approximately 7 minutes.

Add the chicken and optional pineapple (just the tidbits, no pineapple juice) and cook for about 7-9 minutes until the chicken is no longer pink inside.

Serve over Jasmine rice and sprinkle with green onions.