Green Curry Chicken with Basil

Ingredients:

• 1 can coconut milk
• 1-2 tablespoons green curry paste
• two skinned boneless chicken breasts, cut into small pieces
• 2 tablespoons fish sauce
• 1-2 tablespoons coconut or brown sugar
• ¼ cup sweet fresh basil
• ¼ cup bamboo shoots
• ½ cup frozen peas
• 1/3 cup chicken stock
• fresh cilantro

In a large saucepan fry coconut cream from coconut milk can with curry paste over medium flame for 3 min. (The thicker coconut cream will have generally floated to the top of the can. Set aside remaining coconut milk.). When curry paste is dissolved, add remaining coconut milk and chicken pieces. Then add fish sauce, sugar, basil, bamboo shoots, peas, and stock. Maintain on low flame for 10 min. Garnish with fresh cilantro. Serves 2-4 with rice. You may vary curry paste and fish sauce to taste.