Green Thai Curry

By: Karen Davis

Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesnʼtseparate after it has reduced until very thick, it's okay, just proceed with the recipe).1Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.23 Add chicken thigh and stir to mix with the paste.
Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bringto a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.4Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be morecooked, add them at this stage. Once boiling, remove from heat.56 Taste and add more fish sauce and/or sugar as needed.7 Stir in Thai basil and chilies (if desired) or bell peppers.8 Serve with jasmine rice