Thai Green Curry

Sure, here is a recipe for Thai Green Curry:

Ingredients:

• 1 tablespoon vegetable oil
• 3 tablespoons Thai green curry paste
• 1 (14 ounce) can coconut milk
• 1 cup chicken broth
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped Thai basil leaves
• 1/4 cup chopped cilantro leaves
• 1/4 cup bamboo shoots, drained and rinsed (optional)
• 1/4 cup red bell pepper, julienned (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium heat. Add the curry paste and cook, stirring constantly, for 1-2 minutes, or until fragrant.
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   Thai green curry paste in a pan
2. Add the coconut milk, chicken broth, chicken, fish sauce, palm sugar, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
3. Stir in the Thai basil, cilantro, bamboo shoots, and red bell pepper (if using). Cook for 1-2 minutes more, or until heated through.
4. Serve with rice.

Tips:

• For a richer flavor, use full-fat coconut milk.
• If you don't have Thai green curry paste, you can substitute another type of curry paste, such as red curry paste or yellow curry paste. Just adjust the amount of curry paste to taste.
• You can also add other vegetables to the curry, such as carrots, potatoes, or mushrooms.
• Garnish with additional Thai basil leaves and lime wedges.

Enjoy!