Chicken breast, fresh Thai basil, bell peppers, carrots and bamboo shoots in a light coconut milk and green curry sauce.
2-3 Tblsp Thai prepared green curry paste, or to taste (available in Asian grocery stores and some supermarkets)
1 can of coconut milk
2 chicken breasts cut into ¼ inch slices
1/2 green bell pepper, chopped into small pieces
1/2 red bell pepper, chopped into small pieces
1 carrot, chopped into small pieces
1/2 onion, diced
1/2 cup bamboo shoots, sliced into 1-inch strips
2 cups water
Additional veggies such as eggplant, zucchini, broccoli, green beans—or a combination—enough to make 2 cups when cut into 1/4-inch pieces.
1 Tblps sugar
1 tsp salt
1/2 cup fresh Thai (or regular) basil
•Pour half a can of coconut milk into the pot and turn on the stove to medium heat.
•When the coconut milk starts to boil add the green curry paste, stir it together about 2 minutes.
•Add 2 cups of water and increase the burner to high heat.
•When it boils add the chicken, let it simmer until the chicken is cooked through.
•When the chicken is cooked, add all the vegetables, bring to a boil.
•Add the rest of the coconut milk, sugar and salt, let it simmer for another 2 minutes.
Add fresh basil and it’s done! Serve with rice and garnish with fresh basil.