Chicken in Green Curry (Gang Keao Wan Gai)

• 1 1/2 cup coconut milk
• 1 1/2 tablespoon green curry paste
• 2 1/2 pounds chicken boneless, sliced into 1-inch strips
• 1 cup bamboo shoots sliced
• 1/4 cup fish sauce
• 1 tablespoon sugar
• 1/4 cup mint leaves chopped or oriental basil leaves
• 2 each green chili peppers fresh, seeded & thinly sliced on the diagonal

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

coconut milk, green curry, chicken, bamboo shoots, fish sauce, sugar, mint, green chili peppers

Taken from recipeland.com/recipe/v/chicken-green-curry-gang-keao-w-571 (may not work)