Anne's Green Chicken Curry

Serving Size  : 6

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  coconut oil
  3        tablespoons  green curry paste
  3             pounds  boneless skinless chicken breast
  10            cloves  garlic -- minced
  3        tablespoons  fresh ginger -- grated
  2               cans  coconut milk
  1              bunch  cilantro
  2               cans  bamboo shoots -- drained
  3        tablespoons  fish sauce -- or to taste
  3        tablespoons  lime juice -- or to taste
  2            packets  Splenda -- (optional)

Cut chicken into bite-sized pieces.  Chop cilantro leaves and stems

Melt coconut oil in a heavy-bottomed skillet over medium-high heat.  Add
curry paste, garlic and ginger, and saute until fragrant.  Add chicken and
saute until no longer pink.

Add coconut milk, lime juice and fish sauce to skillet.  Add chopped
cilantro stems.  Reduce heat and simmer, covered, until chicken is tender,
about 1 to 1-1/2 hours.  Add drained bamboo shoots and stir until hot.

Taste for seasonings and, if desired, add additional fish sauce and lime
juice.  If desired, add Splenda.  The curry can, if desired, be thinned with
ThickenThin NotStarch, Xanthan or guar gum, etc.  Add cilantro leaves just
before serving.

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Per Serving (excluding unknown items): 516 Calories; 28g Fat (47.9% calories
from fat); 56g Protein; 12g Carbohydrate; 3g Dietary Fiber; 133mg
Cholesterol; 164mg Sodium.  Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1
Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

Serving Ideas : This is excellent served over cauliflower "rice".

NOTES : For authentic Thai curry flavor, finely shred several kaffir lime
leaves and add with the chicken.