Gluten-Free Green Curry Chicken with Bamboo Shoots

Ingredients

• 1.5 pounds Chicken Thighs, cut into bite-sized pieces
• 2 cans Coconut Milk
• 4 tablespoons Green Curry Paste
• 1 can Bamboo Shoots, sliced
• 1 large Bell Pepper (any color), sliced
• 1/2 cup Thai Basil Leaves
• 2 tablespoons Fish Sauce
• 1 tablespoon Palm Sugar
• 1 tablespoon Lime Juice
• 1 tablespoon Vegetable Oil
• 4 cups Cooked Rice (for serving)

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1.5 pounds of chicken thighs, cut into bite-sized pieces, to the hot pot. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides. The chicken does not need to be cooked through at this stage.
3. 3Stir in the 4 tablespoons of green curry paste. Cook, stirring constantly, for 1-2 minutes until the paste is very fragrant. This helps to bloom the spices.
4. 4Pour in the 2 cans of coconut milk. Stir well to combine with the curry paste and chicken, then bring the mixture to a gentle simmer.
5. 5Add the 1 can of bamboo shoots, sliced, and the 1 large bell pepper, sliced. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the bell pepper should be tender.
6. 6Stir in the 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and 1 tablespoon of lime juice until the sugar is dissolved. Taste and adjust seasoning if needed, though no further ingredients are provided for this.
7. 7Remove the pot from the heat. Stir in the 1/2 cup of Thai basil leaves until they just begin to wilt. The residual heat will cook them perfectly.
8. 8Serve the gluten-free green curry chicken hot over the 4 cups of cooked rice.

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