Green curry with chicken

Directions

1. Heat a large wok with oil.

2. Stir fry chicken in wok until cooked through (do not overcook). Remove chicken from wok and set aside.

3. In the wok, stir fry the onion and red bell pepper for two minutes. Add bamboo shoots. Stir to make sure everything is mixed together.
Add the curry paste. Fry until the you can smell the released fragrance. About 3-5 minutes. Pour in coconut milk, lime leaves and lime rind, stirring occasionally.

4. When the curry mixture comes to a boil, reduce heat and add chicken, lime juice, brown sugar and fish sauce. Simmer chicken in curry for 2 minutes or until chicken is heated through.

5. When you are ready to serve, stir in chopped basil and Thai chili peppers (peppers are optional)

6. Serve immediately with steamed white rice on the side or rice noodles.

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