You're putting WHAT in a Thai green curry?! @Andy Cooks you're killing me😂

Ingredients

• 1 lb Chicken Thighs, Boneless, Skinless (cut into bite‑size pieces)
• 2 tbsp Thai Green Curry Paste (store‑bought or homemade)
• 13.5 oz Coconut Milk (full‑fat can)
• 1 tbsp Fish Sauce (adds umami and saltiness)
• 1 tbsp Palm Sugar (or brown sugar)
• 1 Red Onion (sliced thin)
• 1 Red Capsicum (Bell Pepper) (sliced into strips)
• 1 cup Bamboo Shoots (drained, sliced)
• 5 Thai Basil Leaves (torn)
• 2 tbsp Fresh Cilantro (Coriander) (chopped)
• 3 Thai Green Chilies (sliced, adjust for heat)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Vegetable Oil (for sautéing)
• 2 cups Jasmine Rice (uncooked)
• 3 cups Water (for cooking rice)

Instructions

1. Prepare Ingredients

   Slice the red onion, bell pepper, and Thai green chilies. Drain and slice the bamboo shoots. Cut the chicken into bite‑size pieces. Rinse and drain the jasmine rice.

   Time: PT10M

2. Cook Jasmine Rice

   Combine 2 cups rice with 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes before fluffing with a fork.

   Time: PT20M

   Temperature: 350°F

3. Sauté Aromatics and Curry Paste

   Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat. Add the sliced red onion and chilies, sauté for 2 minutes until fragrant. Stir in 2 tbsp Thai green curry paste and fry for another 1‑2 minutes to release its aromas.

   Time: PT4M

   Temperature: Medium‑high

4. Brown the Chicken

   Add the chicken pieces to the skillet, stirring to coat with the curry paste. Cook for 3‑4 minutes until the chicken is lightly browned but not fully cooked.

   Time: PT4M

   Temperature: Medium

5. Add Coconut Milk and Seasonings

   Pour in the can of coconut milk, then add 1 tbsp fish sauce and 1 tbsp palm sugar. Stir well and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium

6. Simmer Vegetables

   Add the sliced bell pepper and bamboo shoots to the curry. Simmer for 5 minutes until the vegetables are tender and the chicken is cooked through.

   Time: PT5M

   Temperature: Medium

7. Finish with Herbs and Lime

   Stir in the torn Thai basil leaves, chopped cilantro, and 1 tbsp fresh lime juice. Remove from heat and let the herbs wilt for 1 minute.

   Time: PT2M

8. Plate and Serve

   Serve the hot green curry over a mound of jasmine rice. Garnish with extra basil or cilantro if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

55g

Fat

22g

Fiber

4g