This recipe is fast, easy and delicious. It is from the back of the bottle of Thai Kitchen brand green curry paste.
Thai Green Curry Chicken
1 – 14 ounce can coconut milk (I use light coconut milk)
1 tablespoon green curry paste
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup bamboo shoots
1/3 cup chicken stock
In a large saucepan, simmer coconut milk and curry paste for 5 minutes. Add chicken, fish sauce, brown sugar, bamboo shoots, and chicken broth. Simmer 10 minutes, stirring occasionally. Serve over rice.