Thai Green Curry with Chicken

Fragrant, creamy green curry with bamboo shoots, Thai basil, and jasmine rice.

Ingredients

• 1.5 lbs chicken thighs, sliced
• 3 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup bamboo shoots
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• Thai basil, jasmine rice

Method

1. Heat 1/4 cup of the thick coconut cream (top of the can) over medium-high. Add curry paste, fry 2 min until fragrant and the oil separates.

2. Add chicken, cook 3 min.

3. Add remaining coconut milk, bamboo shoots, bell pepper. Simmer 10 min.

4. Season with fish sauce and sugar. Stir in Thai basil.

5. Serve over jasmine rice.

What You're Practicing

• Frying the curry paste in coconut cream (not oil) is the traditional Thai technique — it blooms the spices in fat.
• The oil separating from the coconut cream is the sign that the paste is properly fried.