Premium Recipes

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:

1. (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.
2. 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.
3. 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.
4. Serve immediately, or store for up to 3-4 days.