Green Curry Chicken with Rice

Ingredients

Quantities are for one portion.

• 50 gbamboo shoots, sliced
• 150 gchicken breast, thinly sliced
• 2 tbspgreen curry paste
• 100 mlcoconut milk
• 1 tspfish sauce (check label for gluten/soy)
• 1 tbspvegetable oil
• 70 gdry jasmine rice
• 10 gfresh thai basil leaves

Method

1. Rinse the jasmine rice until the water runs clear. Steam it in a rice cooker or pot until soft and fragrant. Keep warm.
2. Heat the vegetable oil in a wok or deep skillet. Add the green curry paste and fry it until it smells very potent and intense.
3. Stir in a few spoonfuls of the thick coconut milk, frying until it breaks and releases shiny oil.
4. Add the thinly sliced chicken breast to the wok, tossing to coat the meat in the thick green curry paste.
5. Pour in the remaining coconut milk and the fish sauce. Bring the curry to a boil.
6. Stir in the sliced bamboo shoots. Let the curry simmer for a few minutes until the chicken is cooked through.
7. Turn off the heat. Fold in the fresh Thai basil leaves to wilt them. Serve the hot curry in a bowl alongside the steamed jasmine rice.