Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the Thai green curry paste and stir-fry for 1-2 minutes until fragrant.

3. 3

   Add the sliced chicken breast and cook for 2-3 minutes, stirring to coat in the paste.

4. 4

   Pour in the chicken broth and bring the mixture to a gentle boil.

5. 5

   Reduce heat to low and stir in the coconut milk, bamboo shoots, and red bell pepper.

6. 6

   Simmer gently for 10-15 minutes until the chicken is cooked through and vegetables are tender.

7. 7

   Stir in the fish sauce and brown sugar, adjusting to taste.

8. 8

   Remove from heat and stir in the fresh lime juice.

9. 9

   Ladle into bowls and garnish with fresh cilantro before serving.