Green chicken curry

Marinate the chicken breast in fish sauce while prepping.

Stir the coconut milk; bring a portion to a boil in a pot and reduce until the fat separates.

Add the curry paste and saute 2 minutes.

Add the rest of the coconut milk, some water, torn and bruised makrut lime leaves, palm sugar and fish sauce; bring to a simmer and simmer gently 5 minutes so the paste infuses the liquid.

Add the chicken; when about 70% done, about a minute, add bamboo shoots and bell peppers and bring back to a boil.

Off the heat, stir in Thai basil.

For the test only: weigh each finished curry and add water to match the heaviest, then reheat to the same temperature.