Green Curry Chicken Recipe

• 1 can Coconut Milk, unsweetened
• 2 tbsp Green Curry Paste
• 2-1/2 lb boneless, skinless Chicken
• 1/2 cup Bamboo Shoots, sliced
• 2 tbsp Fish Sauce
• 2 tbsp Sugar, or equivalent sweetener
• 1 bunch Basil Leaves
• 1 bunch Cilantro
• 1 tbsp Lemongrass
• 1 Lime
• 2 Chilies, jalapeño or red

• Separate the basil and cilantro leaves from stalks.
• Zest one medium lime and recover the lime juice.
• Chop the basil, cilantro. Dice or julienne peppers, mince lemon grass.
• In a soup pot or Dutch oven, heat 1/4 cup of coconut milk with the green curry paste. Stir until blended.
• Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sweetener.
• Add basil, cilantro, lemon grass, lime zest, lime juice and chili peppers.
• Add the chicken and simmer for 15-20 minutes, stirring occasionally.
• Serve with jasmine rice or steamed greens, such as red Swiss chard or broccoli.