restaurant Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3-4 tbsp Thai green curry paste
• 2 cans (13.5 oz each) coconut milk
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 bell peppers, sliced
• 1 can (8 oz) bamboo shoots, drained
• ½ cup Thai basil leaves
• 1 tbsp vegetable oil
• from 1 lime lime juice

list_alt Instructions

1. 1
   Heat oil in a large pot or wok over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
2. 2
   Add the chicken pieces and stir to coat with the paste. Cook for 3-4 minutes until the outside is no longer pink.
3. 3
   Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
4. 4
   Add fish sauce and sugar. Stir until sugar dissolves. Simmer for 10 minutes.
5. 5
   Add the sliced bell peppers and bamboo shoots (if using). Simmer for another 5-7 minutes until vegetables are crisp-tender and chicken is cooked through.
6. 6
   Taste and adjust seasoning with more fish sauce (for saltiness) or sugar (for sweetness) as needed.
7. 7
   Remove from heat. Stir in the Thai basil leaves until just wilted.
8. 8
   Serve immediately over rice, garnished with more basil and a generous squeeze of fresh lime juice.