Photo2Plate

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp green curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1/2 cup bamboo shoots, canned, drained
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• Cooked jasmine rice for serving

Instructions

1. In a large skillet or wok, heat 1/4 cup of the coconut milk over medium-high heat.
2. Add the green curry paste and cook for 1 minute until fragrant, stirring constantly.
3. Add the chicken pieces and cook until they are no longer pink.
4. Stir in the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
5. Add the sliced red bell pepper and bamboo shoots. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
6. Remove from heat and stir in the fresh basil leaves.
7. Serve hot over a bed of cooked jasmine rice.