Coconut milk in a spicy Thai green curry sauce with chicken, bamboo shoots and peppers. Flavoured with fresh Thai basil.

Cut the chicken breast into bite-sized pieces and set aside.

Prepare the Chicken

In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and fry for about 1-2 minutes until fragrant.

Cook the Curry Base

Add the chicken pieces to the pan and stir-fry for 5-7 minutes until the chicken is cooked through.

Pour in the coconut milk, then add the bamboo shoots and sliced bell peppers. Stir well to combine.

Add the fish sauce, sugar, and lime juice. Stir and let simmer for about 10 minutes, allowing the flavors to meld.

Just before serving, stir in the fresh Thai basil leaves and cook for an additional 1-2 minutes.

Serve hot with steamed jasmine rice or as desired.