Updated: Oct 2
I use Blue Dragon Thai Green Curry Paste for this recipe. It contains Thai basil which is an essential ingredient that is hard to find in stores. You could use another brand of curry paste, but just check the ingredients for the Thai basil or see if you can find Thai basil at your grocery store.
12 boneless, skinless chicken thighs
6 tbsp Blue Dragon Thai Green Curry Paste (or other green curry paste with Thai basil in the ingredients)
400 ml can of full fat coconut milk
4 kaffir lime leaves, shredded
1 cup canned bamboo shoots
1 red bell pepper, sliced
2 tbsp coconut sugar
Juice of 1/2 a lime
Rice for serving
Add the curry paste to a large pot over medium heat until it starts to bubble.
Stir paste for about 30 seconds to 1 minute and then stir in the coconut milk.
Add the chicken thighs and stir to coat in the coconut milk. Add the kaffir lime leaves.
Cover and let cook for about 10-15 minutes.
Stir in the sugar, bamboo and peppers, cover and let cook another 10 minutes, or until chicken is cooked through and peppers are soft.
Remove from heat and stir in the lime juice.
Serve with rice.