Ingredients

• 2 tablespoon Thai green curry paste
• 1.5 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 13.5 fluid ounce unsweetened coconut milk
• 1 cup low-sodium chicken broth
• 1 red bell pepper, sliced into 1/4-inch strips
• 1 cup fresh bamboo shoots, sliced
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon vegetable oil
• 3 garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoon fresh Thai basil, chopped
• 1 lime, cut into wedges for serving
• 1 teaspoon salt
• 0.5 teaspoon white pepper

Steps

1. Cut the chicken breasts into 1-inch cubes and place on a cutting board. Season with salt and white pepper.
2. Mince the garlic and ginger, and chop the fresh Thai basil. Set aside separately.
3. Slice the red bell pepper into 1/4-inch strips. Slice the bamboo shoots if using fresh. Set aside.
4. Heat the vegetable oil in a large saucepan or Dutch oven over medium heat.
5. Add the minced garlic and ginger to the hot oil and sauté for 30 seconds until fragrant.
6. Stir in the Thai green curry paste and cook for 1 minute, stirring constantly to distribute the aromatics evenly throughout the oil.
7. Pour in the coconut milk slowly while stirring to create a smooth curry base. Allow it to come to a light simmer.
8. Add the chicken broth and stir well to combine. Bring the mixture to a gentle simmer.
9. Add the cubed chicken to the simmering sauce and stir to submerge the pieces.
10. Simmer the chicken uncovered for 10 minutes, stirring occasionally to ensure even cooking.
11. Add the red bell pepper strips and bamboo shoots to the curry and stir gently.
12. Simmer for an additional 8-10 minutes, until the chicken is cooked through (internal temperature 165°F) and the bell peppers are tender-crisp.
13. Remove from heat and stir in the fish sauce and palm sugar until dissolved. Taste and adjust seasoning as needed.
14. Gently fold in the chopped fresh Thai basil just before serving.
15. Divide the curry among four bowls and serve immediately with lime wedges on the side.