Green Curry Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 tbsp green curry paste
• 27 oz coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 bell pepper
• 8 oz bamboo shoots
• ¼ cup fresh basil leaves (optional)
• 1 lime
• 1½ cup jasmine rice
• 1 tbsp vegetable oil

Steps

1. Cook jasmine rice according to package directions. Set aside.
2. Cut chicken thighs into 1-inch pieces. Slice bell pepper into thin strips. Drain and rinse bamboo shoots.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add green curry paste and cook for 1 minute until fragrant.
4. Stir in chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
5. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until chicken is cooked through.
6. Add bell pepper and bamboo shoots. Cook for another 3-5 minutes until vegetables are tender-crisp.
7. Stir in fresh basil leaves, if using, and squeeze in the juice of half a lime. Taste and adjust seasoning as needed.
8. Serve hot over jasmine rice, garnished with additional lime wedges and basil, if desired.