Thai Coconut Curry - MY FAVORITE!

Thai Coconut Curry
1 can coconut milk
1-2 tablespoon green or red curry paste (I use Thai Kitchen)
2 boneless skinless chicken breast
1-2 tablespoon fish sauce (or soy sauce)
2 tablespoon brown sugar
1 can bamboo shoots
1/2 cup frozen peas
1/3 cup chicken sauce (cut up in bite-sized chunks)

In a large saucepan, simmer coconut milk with curry paste over medium
heat for 5 minutes. Add chicken breast, fish or soy sauce, brown
sugar, bamboo shoots, peas and chicken stock. Simmer for 10 minutes,
stirring occasionally. Garnish with fresh thai basil. Serve over rice
or noodles.

(I don't have an image since I haven't cooked in forever!! I will get one soon though!)