thai green curry

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons green curry paste (adjust to your spice preference)
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add garlic and ginger and cook for 1 minute, until fragrant.
3. Stir in green curry paste and cook for 1 minute, stirring constantly.
4. Add chicken and cook until browned on all sides.
5. Pour in coconut milk and chicken broth. Bring to a simmer.
6. Add bamboo shoots, red bell pepper, and green beans. Cover and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
7. Stir in lime juice. Adjust seasoning to taste (add fish sauce or salt if needed).
8. Serve hot over jasmine rice, garnished with fresh cilantro.

Notes

• For a richer flavor, use homemade green curry paste.
• If you prefer a milder curry, use less green curry paste.
• To make this vegetarian, substitute chicken with firm tofu.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• A mortar and pestle is ideal for grinding curry paste, but a food processor works well too.