Green Chicken Curry

Ingredients

• 250 g Basmati rice
• 4 chicken breast fillets (about 120 g each)
• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp Vegetable oil
• 2 tbsp green curry paste
• 250 ml poultry broth
• 200 ml coconut milk
• 100 g bamboo shoots in glass (drained)
• light soy sauce
• Thai basil leaves for garnish

Instructions

1. 1.

   Cook the rice according to package instructions or steam it.

2. 2.

   Wash, pat dry, and cube the chicken. Peel and slice the onions and garlic into strips; wash, trim, and thinly slice the red chili pepper. Sauté the garlic, onions, and chili in hot oil for 2–3 minutes. Add the chicken and cook another 2–3 minutes until browned. Briefly stir in the curry paste, then deglaze with the broth. Add the coconut milk and bamboo shoots, simmer gently for about 5 minutes; add more broth if needed. Finish by seasoning with soy sauce.