Ingredients:

  • 1 Tbsp (15 ml) Coconut Oil
  • 3 Tbsp (45g) Green Thai Curry Paste (good quality)
  • 5 lbs (680g) Chicken Breast or Thighs, diced
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 2 Tbsp (30 ml) Fish Sauce
  • 1 tsp (5g) Brown Sugar
  • 4 Kaffir Lime Leaves (bruised)
  • 1 large Red Bell Pepper, sliced thinly
  • 1 cup (150g) Bamboo Shoots, drained
  • 1 cup (150g) Green Beans, trimmed
  • 1/2 cup (30g) Fresh Basil Leaves, packed (Thai preferred), roughly chopped
  • 1 small Fresh Red Chilli, sliced thinly (optional garnish)
  • 1 Tbsp (15 ml) Fresh Lime Juice

Instructions:

  1. Heat the coconut oil in a large deep skillet or Dutch Oven over medium heat. Add the green curry paste and cook for 1–2 minutes, stirring constantly, until very fragrant (blooming the paste).
  2. Add the diced chicken to the paste. Cook, stirring well to coat all pieces, until the chicken is sealed on the outside.
  3. Pour in about a quarter cup of the thick coconut cream from the top of the can, stirring vigorously until it starts to look glossy. Then, pour in the rest of the coconut milk and the chicken stock.
  4. Add the bruised Kaffir lime leaves, fish sauce, and brown sugar. Bring the mixture to a gentle simmer. Reduce heat and cook for 10 minutes to allow the chicken to cook through and the flavours to meld.
  5. Stir in the bell pepper, bamboo shoots, and green beans. Continue to simmer gently for another 5–7 minutes, or until the green beans are tender-crisp.
  6. Remove the pan from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with more fish sauce or sugar if necessary.
  7. Stir in most of the fresh basil. Ladle generously over rice and garnish with the remaining basil and sliced red chilli before serving.