Dairy-Free Thai Green Curry with Chicken and Bamboo Shoots

Ingredients

• 1.5 lb Chicken breast
• 4 tbsp Green curry paste
• 2 cans Coconut milk
• 1 can Bamboo shoots
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 1/2 cup Thai basil leaves
• 1 medium Bell pepper (red or green)
• 2 cups Jasmine rice
• 2 tbsp Vegetable oil

Instructions

1. 1Combine the 2 cups of Jasmine rice with 3 cups of water in a medium saucepan. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly, and cook for 15 minutes. Remove the saucepan from the heat and let it rest, still covered, for 10 minutes to allow the rice to steam thoroughly; then fluff the rice with a fork and set it aside.
2. 2Place a large heavy-bottomed pot on the stove. Add the 2 tbsp of Vegetable oil and heat it over medium heat (approximately 350°F / 175°C) until shimmering. Add the 4 tbsp of Green curry paste to the hot oil and cook, stirring constantly, for 1 to 2 minutes until the paste becomes very fragrant.
3. 3Cut the 1.5 lb of Chicken breast into 1-inch pieces. Add these chicken pieces to the pot with the curry paste. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken pieces are lightly browned on all sides.
4. 4Pour in the 2 cans of Coconut milk, 2 tbsp of Fish sauce, and 1 tbsp of Palm sugar into the pot. Stir well to combine all ingredients. Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to low (approximately 250°F / 120°C). Cover the pot and cook for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
5. 5Drain the 1 can of Bamboo shoots. Cut the 1 medium Bell pepper into 1-inch pieces. Add the drained bamboo shoots and the bell pepper pieces to the pot. Stir to combine and continue to cook, uncovered, for another 5 minutes, until the bell pepper pieces are slightly tender but still have a slight crispness.
6. 6Remove the pot from the heat. Stir in the 1/2 cup of Thai basil leaves until they just begin to wilt from the residual heat, which should take about 30 seconds to 1 minute.
7. 7Serve the hot Dairy-Free Thai Green Curry immediately over the cooked Jasmine rice.

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