1 cup long grain rice
2 skinless chicken breasts
1 can coconut milk
2 tbsp green curry paste
1 can bamboo shoots
2 tbsp fish sauce
2 tbsp brown suger
1/2 cup frozen peas
1/3 cup vegetable broth
Total time: about 20-25 minutes
Makes 2-3 servings
Start cooking rice according to package directions
In a medium sauce pan put the coconut milk and green curry paste over high heat and mix until paste is completely blended then let it simmer for a few minutes while you cub the chicken into bite sized cubes.
Add chicken to the aauce pan and let it simmer until the chicken is cooked, about 8-10 minutes.
Add remaining ingredients and continue to simmer for a 3-5 minutes more
Put servinngs of rice and chicken sauce into individual bowls