2 Tbsps. green curry paste
2 skinless boneless chicken breasts – chopped into bite size pieces
2 Tbsps. fish sauce
2 Tbsps. brown sugar
1/4 cup bamboo shoots
1/2 cup frozen peas (or vegetables of your choice)
1/3 cup chicken stock
- Simmer your coconut milk with the curry paste for over medium heat for 5 minutes.
- Add your chicken breast, fish sauce, brown sugar, bamboo shoots, frozen peas and chicken stock.
- Simmer 10 minutes stirring occasionally.
- Serve over hot rice.