Thai Green Curry
1 ¾ cup coconut milk, divided
50 g green curry paste (about 3 Tbsp)
1 cup chicken stock
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
2 Tbsp palm sugar, finely chopped
1.5-2 Tbsp fish sauce
3-4 kaffir lime leaves, roughly torn
1.5 cup bamboo shoots, cooked, sliced into bite-sized pieces
1 cup Thai basil
1 spur chilies or ¼ red bell pepper, julienned
Note: If using chicken breasts, marinate the breasts in 2 tsp fish sauce while you prep other ingredients
- Reduce ¾ 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). Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until the paste is aromatic and has thickened.
- If using chicken thigh: Add chicken thigh and stir to mix with the paste. Add kaffir lime leaves, 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.
- 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
If using chicken breast: After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat. Add chicken and cook until chicken is 70% done, about a minute. Add Bamboo shoots and bring to a boil; remove from heat. Taste and add more fish sauce as needed. Stir in spur chilies. Serve with jasmine rice.