Thai Green Curry

1 tablespoon oil

2 tbsp green curry paste

400 g. chicken breast, cubed

25 ml coconut milk

1/2 cup water

1 zucchini chopped

5 kaffir lime leaves

1 red bell pepper, sliced

1 tablespoon fish sauce

1 tablespoon sugar

1 can water chestnuts

1 handful fresh spinach

1/2 tablespoons cilantro

Heat up a pot over medium heat and add the oil. Sauté the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.

Add the bamboo shoots, kaffir lime leaves, and red peppers. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens. Add the fish sauce, sugar, and spinach.

Stir to mix well.