Ingredients:
2 lb boneless, skinless chicken breast, thinly sliced
1 yellow or white onion, thinly sliced
1 bell pepper, sliced
3 cloves garlic, minced
2-inch piece ginger, minced
1 stalk lemongrass, finely chopped (or 1 Tb minced lemongrass)
2-3 Tb green curry paste
1 can coconut milk
1-2 Tb coconut oil
2 Tb lime juice
1 can bamboo shoots, drained and rinsed
2-3 kaffir lime leaves (optional- see note)
Note: Kaffir lime leaves give an unmatched flavor, but can be hard to find. If you can find them, start the recipe by heating the coconut milk and lime leaves in a small pot over LOW heat (it will ‘curdle’ if it gets too hot), stirring occasionally, for about 5 minutes. Once the coconut milk is warm, turn off the heat and let sit while you prep the remaining ingredients.
Directions:
- (See Note, otherwise) Heat ½ Tb coconut oil in a large pan over medium heat. Cook chicken in batches, until just browned. Add more coconut oil if necessary. Set aside.
- Heat ½ Tb coconut oil over medium heat, and add onion, bell pepper, and garlic. Stir fry for 2-3 minutes. Add chicken and bamboo shoots.
- Whisk together ginger, lemongrass, curry paste, coconut milk, and lime juice. Add to chicken mixture and heat through over low heat for 5-10 minutes, or until chicken is cooked through. Watch this step closely – if the coconut milk starts to ‘break’ (curdle), remove from heat for a few minutes and stir thoroughly, to cool slightly, then resume.
- Serve immediately, or store for up to 3-4 days.
