Chicken In Green Curry (Gang Keao Wan Gai) 1 1/2 cup unsweetened coconut milk 1 1/2 tablespoon green curry paste 2 1/2 lb boneless chicken sliced 1 into 1-inch strips 1 cup sliced bamboo shoots 1/4 cup fish sauce 1 tablespoon sugar 1 small bunch mint leaves chopped 1 (about 1/4 cup) or oriental basil leaves 2 fresh green chili peppers 1 seeded & thinly sliced 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. From Pojanee Vatanapan's Thai Cookbook Yield: 6