2 (13.5 oz.) cans unsweetened coconut milk (Chef's Choice Brand recommended)
1 or 2 tbsp. red curry paste
1 lb. chicken, cut into 1/2 x 1 1/2 inch pieces
3 to 4 tbsp. fish sauce
1 tbsp. sugar
2 (8 oz.) cans bamboo shoots, cut into strips or 1 lb. green beans, cut into 1/2 inch pieces
1/2 c. fresh sweet basil
3 fresh chili peppers, cut into strips (Thai chilies are sm. and VERY HOT, remove peppers before eating!)

Pour half can of coconut milk into medium saucepan or wok. Add curry paste; mash together well. Using high heat, bring to a boil. Lower heat to medium and continue cooking until coconut milk becomes oily. Add rest of coconut milk and continue to cook 20 to 30 minutes, stirring frequently. Turn heat to high; add bamboo shoots and cook 10 minutes. Add chicken; stir until all the meat pieces are separate. Continue cooking 10 to 15 minutes. Stir in fish sauce and sugar. Add basil and chili peppers; stir. Turn off heat. Serve with cooked long-grain rice.

If using green beans, add during the last 5 minutes of cooking and cover.

Can be made in advance and reheated.

Coconut milk, curry paste, fish sauce, fresh basil, and chili peppers can be purchased at an oriental grocery. Sometimes one can also find bamboo shoots already sliced into strips.