2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 can (14 oz.) reduced-fat coconut milk
3/4 cup chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons prepared Thai green curry paste
3 cups skinned and shredded cooked chicken
1 can (8 oz.) bamboo shoots, drained
1/2 cup slivered fresh basil leaves
3 cups hot cooked rice
In a 4- to 5-quart pan, mix sugar and cornstarch smoothly with coconut milk, broth, soy, and curry paste. Stir over medium-high heat until simmering.
Stir in chicken and bamboo shoots. When hot, add basil. Serve with rice.