1 1/2 tablespoons oil
2 tablespoons green curry paste
8 oz chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
2 oz bamboo shoot
2 oz waterchestnuts
5 kaffir lime leaves, lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar
1/4 cup Thai basil leaves
Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
Add the bamboo shoots, waterchestnut, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.