Ingredients
Scale
- 2 cup coconut milk, divided
- 1 Tbsp green curry paste for mild+ spicy, 2 Tbsp for medium+ spicy
- 1 cup chicken stock, unsalted
- 2 lb chicken thigh, boneless, skinless, cut into 1-inch pieces
- 3 Tbsp palm sugar
- 3 Tbsp fish sauce
- 4-5 kaffir lime leaves, remove before serving
- 1/2 cup bamboo shoots, canned, strips
- 1 cup Thai basil
- 1 red bell pepper, julienned
- Short grain rice
Directions
- Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).
- Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
- Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
- Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 tablespoon fish sauce. Bring to a simmer and let simmer gently for 15-20 minutes or until the chicken is fork tender.
- Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
- Taste and add more fish sauce and/or sugar as needed.
- Stir in Thai basil and spur chilies or bell peppers.
- IF USING CHICKEN BREAST:
- After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 tablespoon fish sauce; bring to a boil over high heat.
- Add chicken breast and cook until chicken is about 70% done, about a minute. Add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.