Thai Green Curry with Chicken and Coconut Rice

Ingredients

• 1.5 lbs Chicken breast
• 1 can Coconut milk
• 2 tbsp Green curry paste
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 1 can Bamboo shoots
• 2 medium Bell peppers
• 0.5 cup Thai basil
• 1.5 cups Jasmine rice
• 0.25 cup Coconut flakes (unsweetened)
• 1.5 cups Water

Instructions

1. 1In a medium saucepan, combine the 1.5 cups of jasmine rice, 1.5 cups of water, and 0.25 cup of coconut flakes. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, cut the 1.5 lbs of chicken breast into bite-sized pieces, about 1-inch cubes.
3. 3Place a large skillet or wok over medium-high heat (350°F / 175°C). Add the 1 can of coconut milk and heat for 1-2 minutes until it begins to bubble gently.
4. 4Add the 2 tbsp of green curry paste to the skillet and stir constantly for 2-3 minutes until it becomes very fragrant.
5. 5Add the cut 1.5 lbs of chicken breast to the skillet. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides.
6. 6Stir in the 2 tbsp of fish sauce, 1 tbsp of palm sugar, 1 can of bamboo shoots (drained), and 2 medium bell peppers (seeded and sliced).
7. 7Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Cover and cook for 15-20 minutes, stirring occasionally, until the bell peppers are tender and the chicken is cooked through. The chicken's internal temperature should reach 165°F (74°C).
8. 8Just before serving, stir in the 0.5 cup of fresh Thai basil leaves until they are just wilted.
9. 9Serve the Thai green curry over the prepared coconut rice.

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