Green Curry Chicken

Ingredients

• 2 tbsp vegetable oil
• 2-3 tbsp green curry paste (Mae Ploy or Maesri recommended)
• 1 can (13.5 oz) full-fat coconut milk
• 10 oz chicken breast or thigh, sliced thin
• 1 green bell pepper, sliced into thin strips
• 1 cup bamboo shoots, drained
• 1 cup baby corn, halved lengthwise if large
• 1½ tsp fish sauce, or to taste
• 1 tbsp palm sugar or light brown sugar
• 3 kaffir lime leaves, torn (optional but recommended)
• 1 handful Thai basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat oil in a skillet or wok over medium heat.
2. Add green curry paste, stir and fry for 1-2 minutes until aromatic.
3. Stir in half the coconut milk, cooking until it begins to thicken and the oil starts to separate, about 3-4 minutes.
4. Add chicken and stir to coat. Cook until chicken is no longer pink on the outside.
5. Add the rest of the coconut milk, along with kaffir lime leaves if using.
6. Add bamboo shoots and baby corn, simmering for 2-3 minutes.
7. Add green bell pepper and simmer another 3-4 minutes, just until crisp-tender.
8. Stir in fish sauce and palm sugar. Adjust to taste (more fish sauce for saltier, more sugar for smoother).
9. Finish with Thai basil leaves, letting them wilt just before turning off the heat.
10. Serve immediately over steamed jasmine rice.