Thai green curry with chicken

Reduce part of the coconut milk until thick and the coconut oil starts to separate; if it does not separate, just reduce until thick.

Add the green curry paste and sauté until really aromatic; use less paste for a milder curry.

Variation: to keep the color with less paste, pound chopped basil (or spinach) with the paste in a mortar and pestle.

When the separated oil bubbles around the paste, add the chicken thighs and mix (chicken breast would go in at the end instead).

Add the rest of the coconut milk and chicken stock, bring to a simmer.

Season with palm sugar and one tablespoon of fish sauce, leaving room to adjust since bought paste is salty; add the kaffir lime leaves.

Simmer 10 to 15 minutes, depending on the size of the chicken, until fork tender.

Blend about 10 basil leaves with a little extra coconut milk until fine and stir in to boost the green color.

Add the bamboo shoots and bring the curry back to a boil to heat through.

Taste and adjust with a little more fish sauce; turn off the heat. Season strongly, since the rice mellows it.

Stir in the spur chilies and Thai basil at the end so the basil does not wilt and blacken.

Serve with jasmine rice.