Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Unsweetened coconut milk 1 sm Bunch mint leaves, chopped
1 1/2 tb Green curry paste (about 1/4 cup) or Oriental
2 1/2 lb Boneless chicken sliced Basil leaves
Into 1-inch strips 2 Fresh green chili peppers,
1 c Sliced bamboo shoots Seeded and thinly sliced on
1/4 c Fish sauce The diagonal.
1 tb Sugar

In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.

From Pojanee Vatanapan's Thai Cookbook

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