2TBpalm sugar, brown sugar can be subbed if needed, but palm sugar is best
2TBfreshly squeezed lime juice
3lbsboneless chicken thighs or breast, cut into bite size pieces
8lime leaves, sliced OR zest of 1 large lime
8ozcan of sliced bamboo shoots, drained
2largered bell peppers, seeded and sliced
¼cupThai basil leaves, shredded
¼cupcilantro leaves, chopped
1lbwide Thai rice noodles, dry
Optional: 1-2 chilies, seeded and sliced, if you like heat
Garnish: lime wedges
Instructions
In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become much more concentrated the next day.)
Add chicken, lime leaves (or zest,) bamboo shoots, and red bell peppers, stirring well. If using them, add chilies. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
Turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
Meanwhile, cook rice noodles according to package instructions. Drain and divide into individual bowls. Ladle on the warm chicken curry and serve immediately. Garnish with lime wedges, if desired.