Thai Coconut Curry

I'm always looking for something good and quick to serve, and this dish totally does it. Very difficult to botch, and just excellent.

Thai Coconut Curried Chicken
Fresh Kaffir Lime leaves or Thai Basil leaves as garnish
Fresh bean sprouts as a crunchy topping
Lime wedges to cut the heat a little, and give it a zing

1 Can bamboo shoots
1 lb. Chicken boneless, cut into strips: I like thigh meat best for this, but breast meat works too.
1 Can Coconut Cream
Red or green curry paste to taste, Thai Kitchen has a generally-available preparation (2 to 6 Tablespoons depending on how hot you like it)
Salt
2 T. Fish Sauce

Combine the curry, salt, and coconut cream then bring to a simmer, be careful how hot you get it, coconut milk can scorch.

Add the chicken and bamboo shoots, cook till chicken is done in the middle (breaks apart easy)

Add the fish sauce right before serving, garnish with basil leaves or Kaffir Lime leaves, drop some bean sprouts on the top all nice and crispy and squeeze a lime wedge over the dish.

Serve over sticky (Botan Calrose or equivalent) rice.