Green Curry Fired Rice
With Chicken and Bamboo Shoots
The name "green curry” derives from the color of the dish, which comes from green chili. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".
30 Minutes
2 servings
Ingredients
1 Thai Dancer Green curry Paste (50g)
1 cup Thai Dancer bamboo shoots (Tips)
1 chicken breast
½ cup coconut milk
1 cup green beans cut into 2" pieces
3 cups cooked jasmine rice left out for a few hours
½ cup Thai basil leaves
1 red Chilli sliced thinly into rings for garnish
DIRECTIONS
Prepare your ingredients. Chop the green beans and Thai Dancer bamboo shoots into pieces about 2" in length. Pluck the basil leaves from the stems and slice the small red peppers into thin rings.
Heat oil in a pan over medium high heat. Add the Thai Dancer Green curry Paste and stir for a minute or two, just until fragrant. Then add the chicken and cook with the curry paste until it's no longer pink. Next add the coconut milk and kaffir lime leaves and let simmer. Adjust the seasonings at this point with fish sauce and sugar if you feel needed.
Next add the green beans and Thai Dancer bamboo shoots. Cook until they are done, but still firm. You may need to add a bit of water to help the green beans cook at this point; I've added up to ½ cup of water in increments until the green beans are done.
Next add the cooked rice and mix everything together until well incorporated. Then add the basil leaves and red Chilli slices.
Garnish with Red chilli slices and serve.
