I wanted to experiment with green curry again. Once again I used things I had on hand, which meant this curry had chicken breasts, bamboo shoots, onion, red pepper, zucchini and mushrooms:
I cooked all the vegetables in a pan until they were soft, then I added a few heaping spoonfuls of green curry paste and toasted it in the pan until it was fragrant. Then I added maybe 1/2 cup of chicken broth and two cans of coconut milk to make the sauce. Once the sauce was simmering I added the chicken and let it poach in the sauce. Last time I made this dish there wasn't enough sauce so I doubled the amount and it was a little too soupy. Still a work in progress, but the flavors were excellent.