Thai Green Curry

Ingredients

• 500 g Chicken breast or thigh, sliced
• 3 tbsp Green curry paste
• 400 ml Coconut milk
• 200 g Bamboo shoots, drained
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar or brown sugar
• 1 handful Thai basil leaves
• 4 leaves Kaffir lime leaves, torn(optional)
• 1 tbsp Vegetable oil
• 1 piece Red chili, sliced(optional)

Instructions

1. 1

   Heat the vegetable oil in a large wok or saucepan over medium heat.

2. 2

   Add the green curry paste and fry for 1-2 minutes until fragrant.

3. 3

   Pour in half of the coconut milk and stir until the oil begins to separate from the cream.

4. 4

   Add the chicken slices and cook until the outside is no longer pink.

5. 5

   Add the remaining coconut milk, bamboo shoots, fish sauce, and sugar. Simmer for 10 minutes.

6. 6

   Stir in the kaffir lime leaves and Thai basil leaves. Cook for 1 more minute until the basil wilts.

7. 7

   Garnish with sliced red chili and serve hot with steamed jasmine rice.