Simmer for 5 minutes:
2 14 oz cans coconut milk
1-3 T green curry paste (taste carefully, 1 T for kids)
Add:
1 lb chicken, sliced thin
2 T thai fish sauce
4 T brown sugar
1/2 c bamboo shoots
1 c frozen peas
2/3 c chicken stock
Simmer for 10 minutes. Garnish with fresh basil and serve with jasmine rice. Serves 6.
Additional add-in ideas: 1 can bamboo shoots, frozen peas, cubed egg plant, green pepper
Wendy Robinson
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