Curry: Chicken in Green Curry

1Ingredients for 4 servings

10 oz skinless, boneless chicken breast

3 cups unsweetened coconut milk

2 tbsp green curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

1 cup water

3 tbsp fish sauce

1 tbsp sugar

1 cup bamboo shoot strips

1/2 medium red pepper, cut into thin strips

2 tbsp green peas

20 whole leaves fresh basil

2 1/2 cups freshly steamed rice

strips of red pepper

Preparation

Slice the chicken to strips that are 1/4-inch thick, 2-inch long and about 1-inch wide.

Heat 1 cup of the coconut mild in a wok on high heat until it boils.  Add green curry paste and reduce head to medium.  stir to dissolve it in the coconut mild.  Add second cup of coconut milk, raise the heat to maximum and let it cook for 8 to 10 minutes until the oil of the coconut milk rises to the top and the sauce thickens.  Add the shredded lime leaves to the wok and turn the heat back to the medium and cook for 2 minutes.

Add chicken, turn heat back to maximum.  Stir chicken into the sauce and add the third cup of coconut milk and a cup of water.  Stir for 1 minute until the mixture is bubbling.  Add fish sauce and sugar and stir for 2 minutes until it is bubbling hard.

Add bamboo shoots and sir for 2 minutes.  Add red pepper and stir for 1 minute.  Add green peas and 1/4 of the basil leaves  Stir for 1 to 2 minutes and empty all ingredients into sauce.

Turn off the heat and transfer into a deep serving dish.  Top it with some additional red pepper strips and the rest of the basil.  Serve immediately, accompanied by steamed rice.

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