Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          unsweetened coconut milk
   1 1/2  tablespoons   green curry paste
   2 1/2  pounds        boneless chicken sliced
                        into 1-inch strips
   1      cup           sliced bamboo shoots
     1/4  cup           fish sauce
   1      tablespoon    sugar
   1      small   bunc  mint leaves -- chopped
                        (about 1/4 cup) or oriental
                        basil leaves
   2                    fresh green chile peppers
                        seeded and thinly sliced on
                        the diagonal.

Preparation:

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 chile peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's "Thai Cookbook