This is especially delicious with Sierra Vista Viognier.
Note: the curry paste and the fish sauce are both available in the Asian section of most supermarkets. Lemon grass is becoming more available in supermarkets and it is found in the produce department. The Curry paste that is readily available is fairly spicy so experiment with the amount to get the spice level you like.
1 can unsweetened coconut milk
1 T. Green curry paste or to taste
1 stalk lemon grass, cut in 1 inch pieces and bruised with a knife
2 boneless, skinless chicken breasts, diced
3 T. brown sugar
1 small can bamboo shoots, julienned
2 Kaffir lime leaves sliced (or substitute lime zest from one lime)
1 cup chicken stock
1/2 tsp. ground tumeric
2 T. Fish sauce
1/4 cup Fresh basil chopped
Optional: 2 cups Fresh basil for frying
Allow coconut milk can to sit upright until opening. Do not shake the can. Separate the thick coconut cream (which rises to the top) from the milk. In a sauce-pan heat the coconut cream until just simmering. Add curry paste and lemon grass. Simmer until fragrant. Add the chicken stock, fish sauce, sugar, tumeric and lime leaves. Allow to simmer for 5 minutes. Add the chicken and cook for another 5 minutes. Reduce heat to low and add the remaining coconut milk and bamboo shoots. Continue to simmer until bamboo shoots are hot. Remove from heat and add 1⁄4 cup chopped fresh basil. Caution: Do not boil the coconut milk or it will separate. Optional: While the chicken simmers, fry 2 cups of fresh basil leaves in hot vegetable oil. Top each serving with these basil leaves if desired.
Serve green curry chicken over jasmine rice with a glass of Viognier.
Other vegetables may be used in addition to bamboo shoots; green beans, peas, diced fresh tomatoes or slivered carrots for example.