Thai Green Curry

1 medium onion, diced
1-2 tablespoons ghee or oil
2-3 tablespoons (or to taste) Fish Sauce
1 teaspoon (or to taste) Green Curry Paste
optional: 1-2 tsp freshly ground cardamom
1 can coconut milk
1 can baby corn, drained
1 can bamboo shoots, drained
1-2 boneless, skinless chicken breasts, sliced in very thin strips
1 medium potato, diced

Basmati rice

Heat ghee or oil in a large skillet over medium heat. Add diced onion, fish sauce and curry paste. (Optional: add 1-2 tsp freshly ground cardamom with the curry paste) Cook until onions are soft and paste is de-clumpified. Add coconut milk, baby corn and bamboo shoots; bring to a boil. Add thinly sliced chicken breast and diced potatoes; bring back to a boil; turn heat down and simmer about 15-20 minutes, stirring occasionally, til potatoes are tender and chicken is cooked through.


Serve over basmati rice. Sometimes I like to dump a bunch of ground cinnamon in with the rice as it cooks. Or try using a cinnamon stick.


Tip: I use frozen chicken breasts and thaw them for 45 seconds on each side in the microwave right before slicing them. Using partially frozen chicken breasts is the best way I have found to slice the chicken evenly and super thin.