found on the back of the Thai Kitchen Green Curry Paste jar.
1/2 to 1 Tbls green curry paste
I can coconut milk (I have tried the low-fat coconut milk and it’s just nasty. If you are going to make this recipe, just do yourself a favor and use the good Thai Kitchen brand full fat coconut milk).
1/4 cup fresh basil
1/4 cup bamboo shoots
3 Tbls fish sauce
2 Tbls brown sugar
1/3 cup chicken stock
8 ounces of your favorite veggies and cubed chicken (I like fresh sliced mushrooms and a can of baby corn)
Simmer curry and coconut milk about 5 minutes. Add all remaining ingredients and simmer until chicken is cooked through. Serve over hot steamed rice.
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