Step-by-Step Instructions

1. 1.Prepare Green Curry Paste

   Add roasted coriander seeds, cumin seeds, Thai green chilies, big garlic cloves, coriander roots, sliced shallots, galangal, sliced lemongrass stalk (white part only), kaffir lime zest, shrimp paste, white pepper powder, and salt to a food processor. Grind to a coarse paste using as little water as possible. The paste should be ready by 1:01.

2. 2.Cook Thick Coconut Milk

   Pour 1/2 cup of thick coconut milk into a pan. Cook over a low flame until it reduces and releases oil, which should take a few minutes.

3. 3.Add Green Curry Paste

   Add 3/4 cup of the prepared green curry paste to the pan. Mix well with the coconut milk and cook over medium flame until the paste releases its oil, indicating it's well-cooked.

4. 4.Add Chicken

   Add 2 chicken thigh fillets (cut into bite-size pieces) to the pan. Coat all the chicken pieces well with the curry paste and cook over medium flame for 5 minutes until the chicken is partially cooked and coated.

5. 5.Add Light Coconut Milk and Water

   Pour in 500 ml of light coconut milk and 1/2 cup of water. Mix well to combine all ingredients.

6. 6.Season and Simmer

   Add 2 tablespoons of palm sugar and 1-2 tablespoons of fish sauce. Add 5-6 kaffir lime leaves. Simmer the curry over medium flame for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.

7. 7.Add Bamboo Shoot

   Add 10-15 slices of bamboo shoot to the curry. Cook for 3-4 minutes until the bamboo shoot is heated through and slightly tender.

8. 8.Taste Check and Add Snow Peas

   Taste the curry and adjust seasoning if needed. Add 8 snow peas (optional). Cook for 20 seconds to lightly cook the snow peas, then switch off the flame to retain their crispness.

9. 9.Garnish and Serve

   Add 1 julienned spur chili and a handful of fresh Thai basil leaves. Give one final mix to incorporate the fresh herbs and chilies. Serve the Thai Green Curry Chicken hot with rice.