Quick Thai Green Curry

• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 inch piece gingerroot, minced
• 1 -2 tablespoon thai green curry paste
• 1 (14 1/2 ounce) can chicken broth
• 2 2 cups cooked beef or 2 cups cooked pork
• 1 (16 ounce) can coconut milk
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/4 teaspoon salt
• 1 cup shredded basil leaves
• lime wedge

1. Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
2. Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
3. Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.

vegetable oil, shallots, gingerroot, thai green curry paste, chicken broth, beef, coconut milk, bamboo shoots, salt, basil, lime wedge

Taken from www.food.com/recipe/quick-thai-green-curry-141287 (may not work)