Thai Green Curry with Chicken

• 500 g chicken breast
• 3 tbsp green curry paste
• 400 ml coconut milk
• 100 g bamboo shoots
• 0.5 cup Thai basil
• 1 tbsp fish sauce

Instructions

1. 1

   Slice the chicken breast into thin bite-sized strips.

2. 2

   In a large wok or deep skillet, fry the green curry paste over medium heat until very fragrant (about 2-3 minutes).

3. 3

   Add the chicken strips and stir-fry for 3-4 minutes until the chicken turns white on the outside.

4. 4

   Pour in the coconut milk and bring to a gentle simmer.

5. 5

   Add the bamboo shoots and simmer uncovered for 10-15 minutes until the chicken is cooked through and the sauce has slightly thickened.

6. 6

   Stir in the fish sauce. Taste and adjust seasoning if necessary.

7. 7

   Remove from heat and stir in the fresh Thai basil leaves.

8. 8

   Serve hot with steamed jasmine rice.