Thai green curry chicken

Since I have made Thai red curry, I want to know how to make green curry too! So I found this recipe and tried :)

Ingredients
3/4 cup coconut milk
3 tbsp green curry paste* (how to make paste, click here)

500g chicken thigh, boneless, skinless, 1" pieces

1 cup chicken stock
3-4 lime leaves, briefly torn
1 cup coconut milk
2 tbsp palm sugar
1 tbsp fish sauce

1.5 cup bamboo shoots, sliced

Optional:
1 cup thai basil
1 spur red chilies or 1/4 red bell pepper

* If you prefer less spicy, you can use less curry paste, but if you want to keep the green color, you can add: finely grinded basil leaves + a bit coconut milk

Instructions
1. In a big heavy duty pot, reduce 3/4 cup coconut milk until it is thick => coconut oil separates from coconut milk (it doesn't matter if oil does not separate)

Add curry paste and mix well with coconut milk, stir regularly at medium heat for 2 mins until the smell of curry come out nicely 

2. Add chicken thigh and mix with the paste
Add lime leaves, chicken stock, 1 cup coconut milk, palm sugar and fish sauce, stir and mix well

Bring to boil and let it simmer for 10-15mins => chicken becomes tender

3. Add bamboo shoots and bring to boil
Taste and add more fish sauce if necessary

4. Turn off the heat, add in basil and chilies

Perfect to serve with rice!
Enjoy!