Instructions: 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.

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