A few days ago, Bee from Rasa Malaysia contacted me to be her guest writer about Thai food. I was delight and excited to share my recipe on her blog. Bee is a great cook, writer and photographer. I really admire her.1
We exchanged several email and talked about which recipe we should post. I told her I'd like to share my green curry chicken with bamboo shoots. She agreed with that. Normally, we use Thai eggplant in green curry, but you will find varieties of vegetable that we also use in green curry. For example, gourd, pumpkin, zucchini and bamboo shoot.1
To make this green curry, please check out the recipe online at Rasa Malaysia.