This is the closest I've found to my favorite green curries in Thai restaurants. I make a huge pot of it and freeze it in individual portions. Original recipe from Hot Thai Kitchen.
Cook 3/4 cup coconut milk in a large pan on medium high until reduced by half. Whisk in the curry paste and saute until fragrant. Add more coconut milk or a little bit of stock if it starts to dry out.
Add the chicken, vegetables, remaining coconut milk, palm sugar, chicken stock, lime leaves and fish sauce. Simmer 10-15 minutes until chicken is tender and fully cooked.
Stir in the Thai basil, bamboo shoots and pepper flakes. Allow to simmer 2-3 minutes.
Taste and if it's flat tasting, add miso or shrimp paste a little at a time to bring out the umami.
Serve over fluffy rice.
Ingredients
Directions
Cook 3/4 cup coconut milk in a large pan on medium high until reduced by half. Whisk in the curry paste and saute until fragrant. Add more coconut milk or a little bit of stock if it starts to dry out.
Add the chicken, vegetables, remaining coconut milk, palm sugar, chicken stock, lime leaves and fish sauce. Simmer 10-15 minutes until chicken is tender and fully cooked.
Stir in the Thai basil, bamboo shoots and pepper flakes. Allow to simmer 2-3 minutes.
Taste and if it's flat tasting, add miso or shrimp paste a little at a time to bring out the umami.
Serve over fluffy rice.