Thai Green Curry With Chicken

Obviously a curry from Thailand. Thai curries have an Indian spice

blend, which makes them even more flavorsome. This happy Indian
and Thai marriage may have been the result of Hindu and Buddhist
religions spreading in to Thailand. The end result has been a
culmination of grand flavors and divine tastes. Green curry paste
can be used in the preparation of pork, chicken or seafood as well

Ingredients:

1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil

Method:

1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
5. Add the basil, stir and remove from the heat.

Refer:Thai green curry with chicken