Green Chicken Curry

Using chicken breasts, cut into ½-inch thick, bite-sized slices, and marinate in 1 tablespoon of fish sauce.

Reduce ¼ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it’s okay, just proceed with the recipe).

Add the 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.

After sautéing the curry paste, add makrut lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to simmer and let simmer for about 5 minutes.

*The lime leaves are for infusion only and not meant to be eaten when left in large pieces. They are traditionally left in the curry, but be sure to inform your guests not to eat them.

Bring the curry sauce to a boil, then add the marinated chicken breast and cook until chicken is about 70% done, 3-5 minutes. Add the bamboo shoots and bell pepper and bring to a boil for an additional 2-3 minutes.

Taste and add more fish sauce and/or sugar as needed. *If you feel that the curry is weak and needs more curry paste, sauté the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to dissolve the paste and let it simmer for a few minutes, then stir it back into the curry.

(Optional) Stir in Thai basil and spur chilies or extra bell peppers. Serve with jasmine rice.