How To make Chicken in Green Curry (Gang Keao Wan Gai)

Ingredients
1 1/2
cup
unsweetened coconut milk
1 1/2
tablespoon
green curry paste
2 1/2
pound
chicken, boneless, sliced into 1-inch strips
1
cup
bamboo shoots, sliced
1/4
cup
fish sauce
1
tablespoon
sugar
1/4
cup
mint leaves, chopped or oriental basil leaves
2
each
green chili peppers, fresh, seeded & thinly sliced on the diagonal

Directions:
In a large saucepan, heat 1/4 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.