Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 medium onion, chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1 inch ginger, grated (2.5cm)
  • 2 tablespoons green curry paste (30g)
  • 1 (13.5 ounce) can full-fat coconut milk (400ml)
  • 1 cup chicken broth (240ml)
  • 1 red bell pepper, sliced (1 medium)
  • 1 (8 ounce) can bamboo shoots, drained (225g)
  • 1 tablespoon fish sauce (15ml)
  • 1 tablespoon brown sugar (12g)
  • 1/2 lime, juiced (approximately 1 tablespoon or 15ml)
  • 1/4 cup fresh basil leaves, roughly chopped (a small handful)
  • 1/4 cup fresh cilantro leaves, roughly chopped (a small handful)
  • 1 cup long-grain rice (200g)
  • 1 1/2 cups coconut milk (360 ml)
  • 1/2 teaspoon salt (3g)

Instructions:

  1. Combine rice, coconut milk, and salt in a rice cooker or saucepan. Cook according to package directions or until rice is tender and liquid is absorbed.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened. Add garlic and ginger and cook until fragrant.
  3. Add green curry paste to the skillet and cook, stirring constantly, until fragrant, releasing its aromas.
  4. Add chicken to the skillet and cook until browned on all sides.
  5. Pour in coconut milk and chicken broth. Bring to a simmer.
  6. Add bell pepper and bamboo shoots to the curry. Simmer until vegetables are tender-crisp.
  7. Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
  8. Stir in fresh basil and cilantro. Serve hot over coconut rice.