Thai Green Curry

https://rasamalaysia.com/green-curry/ I've been getting into curries recently. This recipe is adapted from Rasa Malaysia curry and it is FANTASTIC. So easy to make and tastes SO authentic. I use the brand Maesri brand Green Curry Paste - it actually has quite the kick already so be careful how many chilis you add! I actually tripled this recipe since I didn't want to waste the rest of the coconut can or the curry paste and didn't have the kaffir lime leaves and it still tasted great! Additionally, I like how versatile this dish is - you can add whatever leftover vegetables you have and it will still be delightful! I think I will try carrots next. INGREDIENTS 1 1/2 tablespoons oil 5 tbsp green curry paste, Maesri brand preferred -- or actually 1 small can 1.5 lbs chicken thighs/breasts 1 can coconut milk (14 oz) 1 cup + 1/2 cup water (basically equivalent to 1 can of coconut milk - I sometimes use the can to fill it up, it's a 1:1 ratio) 12 oz. (115 g) bamboo shoot 5 kaffir lime leaves , lightly bruised --- *optional* didn't have and it still tasted fine 2 red chilies, cut into thick strips -- ** be careful! I actually only used 1 chili and it was PLENTY spicy 2.5 tablespoon fish sauce, plus season to taste 2.5 tablespoon sugar or palm sugar (preferred), plus season to taste --- *I actually used brown sugar because it added a certain richness to it 3/4 cup Thai basil leaves INSTRUCTIONS 1. Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Be careful here, I accidentally had the pot *too* hot initially and burnt a bit of the curry paste. Add the coconut milk and water and bring it to a quick boil. 2. Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens. 3.Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.