Thai Green Curry with Chicken and Coconut Rice

Ingredients

• 1.5 lb Chicken Breast
• 1 can Coconut Milk
• 2 tbsp Green Curry Paste
• 1 can Bamboo Shoots
• 2 cups Bell Peppers (mixed)
• 0.5 cup Thai Basil
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 1 tsp Sugar
• 1.5 cups Jasmine Rice
• 0.5 can Coconut Milk

Instructions

1. 1Cut the 1.5 lb Chicken Breast into bite-sized pieces, about 1-inch cubes.
2. 2In a 12-inch skillet or wok, heat 1 can of Coconut Milk over medium heat (350°F / 175°C). Add the 2 tbsp Green Curry Paste and stir constantly for 1 minute until it smells fragrant.
3. 3Add the bite-sized pieces of 1.5 lb Chicken Breast to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is lightly browned on all sides.
4. 4Add the 1 can Bamboo Shoots, 2 cups mixed Bell Peppers, 2 tbsp Fish Sauce, 1 tbsp Lime Juice, and 1 tsp Sugar to the skillet. Stir everything together. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the bell peppers are tender.
5. 5While the curry simmers, prepare the coconut rice. In a medium saucepan, combine the 1.5 cups Jasmine Rice and 0.5 can Coconut Milk. Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the saucepan tightly, and simmer for 15 minutes, or until the rice has absorbed all the liquid and is tender.
6. 6Just before serving, stir the 0.5 cup Thai Basil into the green curry mixture. Cook for 1 more minute until the basil leaves are wilted.
7. 7Serve the Thai Green Curry immediately over the prepared Coconut Rice.

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