Green Chicken Curry [0000080]

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (13.5 oz) gluten-free coconut milk
2 tablespoons gluten-free green curry paste
1 cup bamboo shoots, sliced
1 cup Thai eggplant, quartered
1 red chili, sliced (optional for extra heat)
2 tablespoons gluten-free fish sauce
1 tablespoon palm sugar or brown sugar
Fresh basil leaves for garnish
Cooked jasmine rice for serving

Steps:

In a pot, heat half of the coconut milk over medium heat until it simmers and the oil separates.
Add green curry paste and cook for 2-3 minutes until fragrant.
Add chicken pieces and cook until browned on all sides.
Pour in the remaining coconut milk and bring to a gentle simmer.
Add bamboo shoots, Thai eggplant, and red chili (if using). Simmer until vegetables are tender.
Season with gluten-free fish sauce and palm sugar. Adjust to taste.
Serve hot over cooked jasmine rice.
Garnish with fresh basil leaves.

Enjoy this gluten-free version of Authentic Thai Green Chicken Curry, a delicious and aromatic dish!