Thai Green Curry With Chicken

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2 tablespoons chopped cilantro

1 teaspoon minced shallot

1 teaspoon minced green Thai bird chiles, or to taste

2 teaspoons vegetable oil

2 tablespoons Thai green curry paste

2 cups unsweetened coconut milk

1 stalk lemongrass, cut into 1 1/2-inch pieces, bruised with the back of a


1 cup chicken stock (homemade or canned low-sodium)

2 tablespoons fish sauce, or to taste

3 tablespoons sugar

1/2 teaspoon ground turmeric

2 fresh or frozen Kaffir lime leaves, cut into thin slivers

1 pound chicken breast and/or chicken thighs, cut into 1/4-inch-

thick strips

2 cups bamboo shoot strips, blanched in boiling water for 5 minutes and


8 round Thai eggplants, stemmed and halved or quartered, or 1/2 cup frozen


2 jalapeno or serrano chiles, seeded and cut into thin strips (optional)

15 Thai basil leaves, cut in half

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