Thai Green Chicken Curry

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans coconut milk, do not shake (unsweetened)
• 2 -4 tablespoons green curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 1/2 lbs boneless skinless chicken thighs
• salt
• 4 ounces shiitake mushrooms
• 1 medium red bell pepper, stemmed, seeded and cut into thin strips
• 1 (8 ounce) can bamboo shoots, drained. (i like strips best)
• 1 tablespoon lime juice
• 1/2 cup fresh basil leaf

Recipe

• 1 carefully spoon about 1 cup of the thick cream from one can of coconut milk.
• 2 place the coconut cream and curry paste in a large dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
• 3 maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
• 4 reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(you should hear the curry paste start to fry in the oil).
• 5 continue cooking until the curry paste is very aromatic.
• 6 whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
• 7 bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
• 8 season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
• 9 stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
• 10 cook until chicken is cooked through.
• 11 stir in bell pepper and cook until crisp-tender. off the heat, stir in the lime juice and basil. serve immediately with rice.