Creamy Thai Green Curry

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1. 1Heat 2 tablespoons of coconut milk in a large pot or wok over medium-high heat until the oil begins to separate.
2. 2Add the green curry paste and sauté for 1-2 minutes until fragrant and aromatic.
3. 3Add the sliced chicken and stir-fry for 3-4 minutes until lightly browned.
4. 4Pour in the remaining coconut milk and chicken broth, then bring to a gentle simmer.
5. 5Stir in the bamboo shoots, sliced red bell pepper, torn kaffir lime leaves, fish sauce, and sugar.
6. 6Simmer uncovered for 10 minutes until chicken is cooked through and vegetables are tender-crisp.
7. 7Turn off the heat and fold in fresh Thai basil leaves. Serve hot with jasmine rice.