3/4 lb boneless skinless chicken breast or thighs, cut into bite-sized chunks
2 tbsp green curry paste
1 can of coconut milk
1 cup bamboo shoots (these are canned and you'll find them in the International food aisle)
3 kaffir lime leaves, split and thinly sliced
1/2 red pepper, sliced
1 tsp fish sauce
1 tbsp sugar
1 tbsp vegetable oil
In a frying pan over medium heat, add the oil and curry paste and saute. Once you can really smell the curry paste and it's nice and fragrant, add about 1/2 the can of coconut milk and keep stirring until the oils in the curry paste surface. Then add the chicken and lime leaves and let cook until the chicken is almost done. Add the rest of the can of coconut milk, fish sauce, and sugar and bring to a boil. Add the bamboo shoots and red pepper and simmer for 5 minutes just until the bamboo shoots are soft but the red pepper still has a bit of a crunch. Remove from the heat.
Serve over jasmine rice.
