Quick Coconut Curry

1 1/2 tbsp green curry paste 1 can coconut milk 2 cups water 1 cube chicken base 1 small can bamboo shoots 8 fresh basil leaves (torn in half length ways) salt, to taste (about 1/2 tsp) Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil. Bring back to a boil and cook until basil is tender (3-5 minutes). Serve with rice or rice vermicelli. Serves 4 large portions or 6 smaller portions. - Posted using BlogPress from my iPhone