1 14oz can of coconut milk 1/2 to 1 Tbsp green curry paste 2 chicken breasts 1 - 2 Tbsp of fish sauce 2 Tbsp of brown sugar ¼ cup of bamboo shoots ½ frozen peas 1/3 cup chicken stock basil Jasmine rice
In a large sauce pan simmer one 14oz can of coconut milk. With one half to one tablespoon of green curry paste over medium heat for 5 mins. Add 2 chicken breasts cut into bite sized chunks 1 to 2 tablespoons of fish sauce 2 tablespoons of brown sugar ¼ cup of banboo shoots ½ frozen peas 1/3 cup chicken stock Simmer 10 mins stirring occasionally Garnish with basil Serve with jasmine rice
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