Thai Green Curry Chicken with Asparagus

Mom just sent me this one... it sounds good!

1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots

Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.