Thai Green Curry with Bamboo Shoots

Ingredients

• 3 tablespoons Green curry paste
• 400 ml Coconut milk
• 500 grams Chicken breast or Tofu
• 200 grams Canned bamboo shoots, sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar
• 0.5 cup Thai basil leaves
• 4 leaves Kaffir lime leaves(optional)
• 1 piece Red chili, sliced(optional)
• 1 tablespoon Vegetable oil

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 2 minutes until fragrant, adding a splash of coconut milk if it sticks.

3. 3

   Pour in the remaining coconut milk and bring to a gentle simmer.

4. 4

   Add the protein (chicken or tofu) and cook until the exterior is opaque.

5. 5

   Stir in the bamboo shoots and kaffir lime leaves. Simmer for 10 minutes until the protein is cooked through.

6. 6

   Season with fish sauce and palm sugar, adjusting to balance salty and sweet flavors.

7. 7

   Turn off the heat and stir in the Thai basil leaves and fresh chilies.

8. 8

   Serve hot with steamed jasmine rice.