I can't believe how simple it was. I checked out a couple of recipes online and went with the recipe from Temple of Thai. Here is my modified version of the recipe:1 can Green Curry paste
2 cans coconut milk
1 fresh bamboo shoot, julienned
5 pieces of chicken tenders, cubed
1 tbsp palm sugar
1/2 bunch of thai basil
4 thai chili peppers
fish sauce to taste
Sautee the paste in a big pot over medium heat until fragrant. Mix in the coconut milk. Add the rest of the ingredients. I prefer my curry to be slightly thicker compared to most restaurants. No soupy curry for me. However, I you like your curry to be thinner you can add a couple tablespoons of chicken broth or water. Add it slowly so that your curry doesn't end up being too thin. I only added enough to keep it at the consistency of spaghetti sauce while it's simmering. Cover with a lid and let simmer until the chicken is cooked and the bamboo shoots become tender. About 20 minutes. Stir occassionally so that the bottom doesn't get scorched. Add fish sauce to taste and serve over rice.
I topped mine off with an egg over easy. The runny yolk mixed with this creamy curry just took this meal to a whole other level. The next day for lunch, I added hard boiled eggs instead and it was delish!