Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken stock
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, cubed
• 1/2 cup bamboo shoots, optional
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 cup Thai basil leaves
• 2 tablespoons vegetable oil
• Salt to taste

Instructions:

1. Heat oil in a large skillet over medium heat. Add the green curry paste and fry for 1-2 minutes, or until aromatic.
2. Add the chicken and cook until it starts to turn white.
3. Pour in the coconut milk and chicken stock, and bring the mixture to a boil.
4. Add the bell pepper, zucchini, eggplant, and bamboo shoots (if using). Simmer for about 10 minutes, or until the vegetables are tender.
5. Stir in the fish sauce, sugar, and salt to taste.
6. Add the Thai basil leaves and cook for another minute.
7. Remove from heat and serve hot with jasmine rice.