Quick Thai Green Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 shallots, minced
1 inch piece gingerroot, minced
1 -2 tablespoon thai green curry paste
1 (14 1/2 ounce) can chicken broth
2 2 cups cooked beef or 2 cups cooked pork
1 (16 ounce) can coconut milk
1 (8 ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedge

Preparation

Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.