Yield: 6 servings
Measure | Ingredient |
---|---|
1½ cup | Unsweetened coconut milk |
1½ tablespoon | Green curry paste |
2½ pounds | Boneless chicken sliced |
\N \N | Into 1-inch strips |
1 cup | Sliced bamboo shoots |
¼ cup | Fish sauce |
1 tablespoon | Sugar |
1 small | Bunch mint leaves, chopped |
\N \N | (about 1/4 cup) or Oriental |
\N \N | Basil leaves |
2 \N | Fresh green chili peppers, |
\N \N | Seeded & thinly sliced on |
\N \N | The diagonal. |
In a large saucepan, heat ¼ cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook