Thai Green Curry

Adapted for Dutch oven from Hot Thai Kitchen

Ingredients:

1¾ cup coconut milk, divided

3 Tbsp green curry paste (use Mae Ploy or Maesri)

1 cup chicken stock

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 but only add 1 Tbsp)

1½ - 2 Tbsp fish sauce

1½ cup bamboo shoots, canned (optional, but very good)

1 cup Thai basil

1/2 red bell pepper, chopped

6 cooked cups jasmine rice for serving

Directions:

1. Heat 25 briquets and then place all of them under the Dutch oven.

2. Reduce ¾ cup coconut milk until very thick (around 10 to 15 minutes).

3. Add curry paste and sauté, stirring constantly for about 4 minutes until aromatic. 

4. Add chicken thigh (see below if using chicken breast) and stir to mix with the paste. 

5. Add chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Let simmer gently (with lid off) for 20-25 minutes or until the chicken is fork tender and cooked through.

6. Once the chicken is cooked, add bamboo shoots and bell peppers. 

7. Taste and add more fish sauce and/or sugar as needed.

8. Stir in Thai basil.

9. Serve with jasmine rice.

If using chicken breast:

4. After sautéing the curry paste, add coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce.

5. Add chicken breast and cook until chicken is about 70% done (about 15-20 min). 

6. Add bamboo shoots and bell peppers and cook until chicken is cooked through.

7. Taste and add more fish sauce and/or sugar as needed.

8. Stir in Thai basil.

9. Serve with jasmine rice.

Note: The curry should be thicker than it is in these pictures. If you don't reduce the coconut milk enough, it will be like this.