Thai Green Curry Chicken with Coconut Rice

Ingredients

• 1.5 lbs Chicken breast
• 4 tbsp Green curry paste
• 1 can Coconut milk
• 1 can Bamboo shoots
• 1 each Bell peppers (red and green)
• 1/2 cup Thai basil leaves
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Coconut sugar
• 1.5 cups Jasmine rice
• 1/2 can Coconut milk
• 1.5 cups Water

Instructions

1. 1Prepare the coconut rice: Rinse the 1.5 cups of jasmine rice. In a medium saucepan, combine the rinsed rice with 1 can of coconut milk and 1.5 cups of water. Bring the mixture to a boil over medium-high heat (300°F / 150°C), then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes.
2. 2While the rice is cooking, prepare the curry: Cut the 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes. Drain and rinse the can of bamboo shoots.
3. 3Heat a large skillet or wok over medium-high heat (375°F / 190°C). Add the 4 tbsp of green curry paste and stir constantly for 1-2 minutes, until it becomes very fragrant. Do not let it burn.
4. 4Add the cut chicken to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Pour in 1 can of coconut milk and bring the mixture to a gentle simmer over medium heat (325°F / 160°C).
6. 6Add the drained bamboo shoots and the 1 red bell pepper and 1 green bell pepper, which have been cut into 1-inch pieces. Continue to simmer for 5-7 minutes, or until the bell peppers are tender-crisp.
7. 7Stir in the 2 tbsp of fish sauce, 1 tbsp of lime juice, and 1 tsp of coconut sugar. Taste and adjust seasoning if needed.
8. 8Add the 1/2 cup of Thai basil leaves to the skillet and stir for 1 minute, until the leaves are just wilted. Serve the Thai green curry chicken immediately over the prepared coconut rice.

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