Instructions: Cut the chicken into thin slices. Slice the green peppers, bamboo shoots, and fresh chili peppers lengthwise.

Put about 1/2 cup coconut milk (the thick part on top) in a saucepan or pot. Place on medium heat. Bring to boil and simmer until the fat from the coconut milk rises to the top. Add the green curry paste and stir fry until it thickens and changes color. Add the meat/seafood, fish sauce, and magrood leaves. Stir fry until the chicken is done.

Add the remaining coconut milk from the can and bring to a boil. Add sugar, frozen peas, chili peppers, and green peppers or bamboo shoots. Stir well and continue to cook slowly until it comes to a boil again. Add sweet basil and remove from heat.

This recipe yields 3 to 4 servings.

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