Green Chicken Curry

Ingredients

• 8 oz bamboo skewers drained canned
• 0.5 cup slivered basil leaves fresh
• 2 tablespoons firmly brown sugar packed
• 14 oz coconut milk reduced-fat canned
• 3 cups skinned and chicken shredded cooked
• 0.8 cup chicken broth 
• 3 cups rice hot cooked
• 1 tablespoon cornstarch 
• 3 tablespoons soya sauce 
• 1.5 tablespoons thai curry paste green prepared

Equipment

• frying pan

Directions

1. In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering.
2. Stir in chicken and bamboo shoots. When hot, add basil.
3. Serve with rice.