Thai Green Curry

Read this for more information on the ingredients for Thai green curry.

1 1/2 lbs boneless skinless chicken breasts, thinly sliced
2-3 tablespoons green curry paste, to taste
1 medium chopped onion
1 tablespoon minced ginger
1 stalk fresh lemongrass (optional), white part only, cut in 1 inch pieces and “bruised”
6 kaffir lime leaves (optional), chopped
1 small can bamboo shoots
Approx 2 cups green beans, fresh or frozen
3 carrots, peeled and sliced
1 can unsweetened coconut milk (approx 15 oz can)
1 tablespoon fish sauce
1 cup chicken stock
1 tablespoon brown sugar
fresh basil and cilantro

Add a tablespoon or so of oil to a pot over medium-high heat.  Saute onion for a few minutes.  Add the curry paste, ginger, lemongrass, and kaffir lime leaves and saute for a couple of minutes.  Throw the green beans and carrots in and again, saute for a few minutes.  Add coconut milk, chicken stock, brown sugar, and fish sauce.  Cover and let this simmer for about 10 minutes.  Add sliced chicken, give it a good stir, and let cook over low heat until chicken is cooked through (another 10 minutes or so).  Serve over jasmine rice and top with fresh basil and cilantro after plating.

Variations:

I use all kinds of different veggies in this – it depends on what I have on hand.  Try it with sweet potatoes, eggplant, peas, potatoes, mushrooms, etc.  It’s all good.