Dairy-Free Thai Green Curry with Chicken

Instructions

1. 1Measure the 2 cups of jasmine rice into a medium saucepan. Add 4 cups of water and a pinch of salt (salt not listed, omit). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / about 175°C). Add the 2 tbsp of green curry paste and cook for 1 minute, stirring constantly, until it smells fragrant.
4. 4Pour in the 2 cans of coconut milk. Add the drained 1 can of bamboo shoots and the 2 medium bell peppers, which have been seeded and cut into 2.54 cm pieces. Stir everything together and bring the mixture to a gentle simmer.
5. 5Add the cut about 680 g of chicken breast to the pot. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through. The chicken should no longer be pink in the center and should reach an internal temperature of 74°C.
6. 6Stir in the 2 tbsp of fish sauce, 1 tsp of brown sugar, and 1 tbsp of lime juice. Let the curry simmer for another 5 minutes to allow the flavors to meld.
7. 7Just before serving, stir in the 1/4 cup of fresh Thai basil leaves until they are just wilted.
8. 8Serve the dairy-free Thai green curry hot over the cooked jasmine rice.

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