Green Coconut Chicken Curry

By Kasy Soun & Orathay Rasabout from Kasy Farm

Serves 6-10

Ingredients

1/4 cup vegetable oil

3 cloves garlic, chopped

3 chicken breasts, sliced thin

3 Tbsp green curry paste, Mae Ploy brand recommended

1-16 oz. can coconut milk

½ cup sugar

1 Tbsp salt

1 pinch MSG (optional)

3 bunches long beans

3 fresh bamboo shoots, steamed for 1 hour, peeled and sliced thin

6 bunches Thai basil, stems removed

2 cups Jasmine Rice

Directions

Steam the Jasmine rice in a pot or rice cooker using 1 1/3 cups water to every cup of rice.

In a large wok heat the oil over medium heat.

Add the garlic and saute about 1 minute, until golden brown.

Add the chicken and cook until golden brown.

In a small bowl whisk together the coconut milk and curry. Add it to the wok along with 1 cup water, sugar, salt, MSG, and long beans and simmer for 15 minutes, until beans are tender. Add the bamboo shoots and cook another minute, until warmed through.

Turn off heat and stir in basil leaves.

Serve with steamed rice.

Recipe edited by Sarah Burchard