Thai Green Curry

Instructions

1. Heat the curry: In a large pan, heat 1 tbsp oil over medium heat. Add green curry paste and cook until fragrant, about 1-2 minutes.
2. Add coconut milk: Pour in half the coconut milk and stir until smooth. Bring to a simmer.
3. Add chicken: Add sliced chicken and cook until no longer pink, about 5 minutes.
4. Finish sauce: Add remaining coconut milk, broth, lime leaves, fish sauce, and sugar. Simmer for 10 minutes.
5. Add vegetables: Stir in bamboo shoots and bell pepper. Cook for 5 minutes until tender.
6. Season: Add lime juice and fresh basil. Adjust seasoning to taste.
7. Serve: Serve hot over jasmine rice, garnished with additional basil.