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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)
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