How to make it

  • Separate the basil and cilantro leaves from stalks.
  • Zest one medium lime and recover the lime juice.
  • Chop the basil, cilantro. Dice or julienne peppers, mince lemon grass.
  • In a soup pot or Dutch oven, heat 1/4 cup of coconut milk with the green curry paste. Stir until blended.
  • Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sweetener.
  • Add basil, cilantro, lemon grass, lime zest, lime juice and chili peppers.
  • Add the chicken and simmer for 15-20 minutes, stirring occasionally.
  • Serve with jasmine rice or steamed greens, such as red Swiss chard or broccoli.

People Who Like This Dish 5
Reviews & Comments 1

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    " It was excellent "
    auntybea ate it and said...
    Mmmm, we're having this for supper tonight!
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