Thai Green Curry

• 2 (14 ounce) cans coconut milk
• 2 T green curry paste (find it in asian markets)
• 2/3 cup chicken broth
• 1 (16 ounce) can sliced bamboo shoots, drained
• 1 red bell pepper, cut into thin slices
• 3 boneless skinless chicken breasts, cut into very thin slices, each piece about bite sized
• 1 T fish sauce

Optional

• 1/4 cup chopped fresh basil
• 8oz can of sliced water chestnuts
• 1 cup sliced fresh mushrooms
• More fish sauce (some recipes say use 3 T, instead)

Directions

1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
2. Stir remaining ingredients. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

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