This comforting curry is made with yummy @panierdufermier produce. I added bamboo shoots for more nutrient density
(Makes 4 portions)
4 skinless, boneless chicken breasts (cut in thin strips)
2 bell peppers (julienned)
1 onion (julienned)
2 (400 ml cans) coconut milk
1 (200 ml can) bamboo shoots (strained)
1 1/2 cup uncooked brown rice
3 garlic cloves (chopped thinly)
3 tablespoons grated ginger
3 tablespoons green curry paste
2 limes (juice)
1/2 cup organic chicken broth
Avocado oil (drizzle)
Fresh basil (chopped thinly, as garnish)
Ground pepper & salt to taste
Cook the rice and set it aside.
In a large pot, sautée the garlic and onions with avocado oil at medium heat until the onions become translucent. Add the peppers, ginger and curry paste. Sautée for 5 minutes, stirring often. Add the bamboo shoots, broth and coconut milk. Bring to a boil and let simmer uncovered for 15 minutes.
Meanwhile, sautée the chicken breasts in a large pan with a bit of avocado oil until almost cooked. Add them to the curry and let simmer for another 5 minutes. Add the lime juice and serve with the rice. Garnish with fresh basil and enjoy!