Thai Green Curry with Chicken and Bamboo Shoots

Ingredients

• 1 lb Chicken thighs
• 2 tbsp Green curry paste
• 1 can Coconut milk
• 1 can Bamboo shoots
• 0.25 cup Thai basil
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 1 tbsp Vegetable oil
• 4 cups Jasmine rice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (approximately 325°F / 163°C). Add the 1 tablespoon of vegetable oil.
2. 2Add the 2 tablespoons of green curry paste to the hot oil. Cook for 1 minute, stirring constantly, until fragrant.
3. 3Add the 1 lb of chicken thighs to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. 4Pour in the 1 can of coconut milk. Stir to combine with the curry paste and chicken. Bring the mixture to a gentle simmer.
5. 5Add the 1 can of bamboo shoots, 2 tablespoons of fish sauce, and 1 teaspoon of sugar to the pot. Stir well. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. 6Remove the pot from the heat. Stir in the 0.25 cup of Thai basil leaves until they are just wilted.
7. 7Serve the Thai green curry hot with jasmine rice.

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