Dairy-Free Green Curry with Chicken and Bamboo Shoots

Ingredients

• about 680 g Chicken thighs
• 4 tablespoons Green curry paste
• 2 cans Coconut milk
• 1 can Bamboo shoots
• 1 large Bell pepper
• 0.5 cup Thai basil
• 2 tablespoons Fish sauce (optional)
• 1 tablespoon Coconut sugar
• 1 tablespoon Vegetable oil
• 3 cups Jasmine rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 4 tablespoons of green curry paste and stir constantly for 1 minute, until it smells fragrant.
3. 3Add the cut chicken thighs to the pot. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides.
4. 4Pour in the 2 cans of coconut milk and bring the mixture to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally.
5. 5Add the 1 can of bamboo shoots (drained) and the large bell pepper (cut into 2.54 cm pieces). Continue to simmer for 10-15 minutes, or until the bell pepper is tender-crisp and the chicken is cooked through. The chicken's internal temperature should reach 74°C.
6. 6Stir in the 2 tablespoons of fish sauce (if using) and the 1 tablespoon of coconut sugar until dissolved. Simmer for 1 more minute.
7. 7Stir in the 0.5 cup of Thai basil just before serving. The leaves will wilt slightly.
8. 8Serve the dairy-free green curry hot with the 3 cups of jasmine rice.

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