Dairy-Free Thai Green Curry with Chicken

Ingredients

• 1.5 lbs Chicken breast
• 2 tbsp Green curry paste
• 1 can Coconut milk
• 1 cup Bamboo shoots
• 1 cup Bell peppers
• 0.25 cup Thai basil leaves
• 1 tbsp Fish sauce (optional)
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tbsp Vegetable oil
• 4 cups Cooked jasmine rice

Instructions

1. 1Heat 1 tablespoon of vegetable oil in a large pot or wok over medium-high heat, which is 400°F (200°C).
2. 2Add the 2 tablespoons of green curry paste to the hot oil and cook, stirring constantly, for 1 to 2 minutes, until it smells fragrant.
3. 3Add the 1.5 lbs of chicken breast to the pot and cook, stirring occasionally, until it is browned on all sides, about 5-7 minutes.
4. 4Pour in the 1 can of coconut milk and bring the mixture to a gentle simmer, which is a few small bubbles breaking the surface.
5. 5Add the 1 cup of bamboo shoots and the 1 cup of bell peppers to the pot. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender when poked with a fork.
6. 6Stir in the 1 tablespoon of fish sauce (if using), the 1 tablespoon of soy sauce, and the 1 teaspoon of brown sugar. Let the curry simmer for another 5 minutes so the flavors can blend together.
7. 7Just before you are ready to serve, stir in the 0.25 cup of Thai basil leaves until they just begin to wilt.
8. 8Serve the Thai green curry hot over the 4 cups of cooked jasmine rice.

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