Authentic Thai Green Curry

1In a large pan, heat a small amount of coconut milk over medium heat. Add green curry paste (2 tbsp) and cook until fragrant.

2Add chicken and cook until no longer pink on the outside.

3Pour in the remaining coconut milk and bring to a simmer.

4Add red bell pepper, bamboo shoots, fish sauce, and brown sugar. Stir well.

5Let the curry simmer for about 15-20 minutes until the chicken is cooked through and the flavors are well combined.

6Stir in fresh basil leaves just before serving.

7Serve hot over steamed rice.