Green Curry Chicken แกงเขียวหวาน (gaeng keow waan) | Umami

Ingredients

• 1¾ cups (420 ml) coconut milk, divided
• 3 ½ Tablespoons (50 g) green curry paste, Maesri
• 1 cup (240 ml) chicken stock, unsalted
• 1 lb (450 g) chicken thigh, boneless, skinless, 1-inch pieces (see note 2)
• 1 Tablespoons (12g) finely chopped palm sugar or light brown sugar
• 1 ½ - 2 Tablespoons (22.5-30 ml) fish sauce
• 4 makrut lime leaves (aka kaffir lime leaves)
• 1 550ml-can bamboo shoots strips, drained and rinsed (see note 3)
• 1 cup (22 g) Thai basil leaves
• ¼ red bell pepper, or another mild red pepper, julienned
• Jasmine rice for serving