Ingredients

1¾ cup coconut milk, divided
50 g (~3 Tbsp) green curry paste, store bought or homemade (see note)
1 cup chicken stock, unsalted
1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
2 Tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note)
1½ – 2 Tbsp fish sauce
3–4 kaffir lime leaves, roughly torn
1½ cup bamboo shoots, canned (can use sliced or strips)
1 cup Thai basil
1 spur chilies or ¼ red bell pepper, julienned
Jasmine rice for serving

Instructions

Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it’s okay, just proceed with the recipe).
Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).
Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
Taste and add more fish sauce and/or sugar as needed.
Stir in Thai basil and spur chilies or bell peppers.
Serve with jasmine rice