Thai Green Curry

Chop the chicken breast into bite-sized pieces.

Slice the bell pepper and zucchini.

Rinse the bamboo shoots and drain.

Prepare Thai basil leaves by tearing them slightly.

Zest and juice the lime.

Heat olive oil in a large pan over medium heat.

Add the green curry paste and fry for 1-2 minutes until fragrant.

Add the chicken pieces and cook until no longer pink, about 5 minutes.

Pour in the coconut milk and bring to a gentle simmer.

Add the bell pepper, zucchini, and bamboo shoots to the pan.

Stir in the fish sauce and sugar, and let simmer for 10 minutes.

Remove from heat and add the lime juice and zest.

Stir in the Thai basil leaves just before serving.