Green Curry Chicken

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Green Curry Paste

  Roland

  3 tablespoon or 51g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Chicken thigh

  Broilers or fryers, meat only, raw

  454g

• Palm Sugar

  Dragonfly

  2 Tbsp or 38g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Bamboo shoots

  Cooked, boiled, drained, with salt

  1 ½ cup, slices or 180g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

Directions

1. Reduce ¾ cup coconut milk until thick and the coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, just proceed with the recipe).
2. Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until the paste is aromatic and has thickened.
3. Add chicken thigh and stir to mix with the paste. Add kaffir lime leaves (lime zest), chicken stock, the remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
4. Once the curry is done simmering, add bamboo shoots and bring to a boil. Taste and add more fish sauce as needed. Remove from heat and stir in Thai basil and spur chilies. Serve with jasmine rice.