Thai Green Curry Chicken [3/18/2011]

Thai Green Curry Chicken

1.5 lbs chicken thighs
3 tablespoons green curry paste
13 to 18 oz coconut milk
10 oz (2 cans) bamboo shoots
5 to 10 Kaffir lime leaves
3 stalks lemongrass quartered & bruised
2.5 tablespoons fish sauce
1 to 2 red bell pepper sliced
1/2 lg onion sliced
1 to 3 cloves garlic minced
1 oz to 3 oz fresh basil
2 tablespoons oil
1.5 crowns of broccoli (in pieces)

Cut the chicken into bite sized pieces.

Heat the oil and curry paste in the pan.

Add the chicken, lime leaves, garlic, and lemongrass. Fry for 2 minutes.

Add about 6 oz of coconut milk, onion, broccoli.
Simmer until chicken is fully cooked.

Add the bell pepper, and bamboo shoots. Add another 5 oz of coconut milk.
Continue simmering until bell pepper and bamboo shoots soften to your preference.

Pick out the lemongrass and lime leaves.
Add the remaining 2 to 6 oz coconut milk, basil, and fish sauce.

Serve over rice or raw baby spinach greens.