Thai Green Curry with Chicken

Make the Green Curry Paste In a blender or food processor, combine all the green curry paste ingredients. Blend until smooth.

Cook the Curry Paste Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and cook for 2-3 minutes, until fragrant.

Cook the Chicken Add the chicken pieces to the pan and cook until they are no longer pink, about 5-7 minutes.

Simmer the Curry Pour in the coconut milk and chicken broth. Stir in the fish sauce and palm sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.

Add the Vegetables Add the sliced bell peppers and bamboo shoots to the pan. Cook for an additional 5 minutes, until the vegetables are tender.

Add the Thai Basil Stir in the Thai basil leaves and cook for another minute.

Serve the Curry Serve the Thai green curry hot with steamed jasmine rice. Garnish with fresh cilantro leaves and sliced red chili peppers, if desired.