Title: Red or Green Thai Curry
Categories: Thai
Yield: 1 Servings

2	tb	Red or green curry paste (use more for hotter curry) Mae Plo
3	tb	Vegetable oil
3/4	lb	Boneless chicken meat - cut into 3/4-inch pieces
2	cn	(unsweetened) coconut milk - (approx. 1-1/2 c each)
1	c	Water or chicken broth
1/2	c	Baby corns
1/2	c	Straw mushrooms OR- other mushroom
1/2	c	Sliced bamboo shoots
5		Kaffir lime leaves *
1/2	ts	Salt (more or less to taste)
FOR GREEN CURRY
10		Fresh basil leaves
FOR RED CURRY
1/2		Red bell pepper; cut into - matchstick-size strips

Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)

You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

From: riacmt@ubvms (Carol Miller-Tutzauer)

previous

next