In a large saucepan, heat ¼ cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
Your CHICKEN IN GREEN CURRY (GANG KEAO WAN GAI) is ready. Buon appetito!
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