Dairy-Free Green Curry with Chicken and Bamboo Shoots

Ingredients

• about 680 g Chicken Thighs
• 4 tbsp Green Curry Paste
• 2 cans Coconut Milk
• 1 can Bamboo Shoots
• 1/2 cup Thai Basil
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 1 tbsp Vegetable Oil
• 2 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 tbsp of Vegetable Oil in a large pot or Dutch oven over medium heat, approximately 175°C.
3. 3Add the 4 tbsp of Green Curry Paste to the hot oil and stir constantly for 1-2 minutes until it smells fragrant. Be careful not to burn it.
4. 4Pour in the 2 cans of Coconut Milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
5. 5Add the cut chicken thighs and the 1 can of Bamboo Shoots to the simmering coconut milk mixture. Continue to simmer for 15-20 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 74°C.
6. 6Stir in the 2 tbsp of Fish Sauce and the 1 tbsp of Palm Sugar until fully dissolved.
7. 7Let the curry simmer for another 5 minutes, uncovered, allowing the flavors to deepen and the sauce to thicken slightly.
8. 8Remove the pot from the heat and stir in the 1/2 cup of Thai Basil. The residual heat will wilt the basil.
9. 9Serve the dairy-free green curry hot with the 2 cups of Jasmine Rice.

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