Yield: 6 servings
|\N \N||Shimizu (BWHT68A) -- Posted|
|\N \N||On *P 6/03/92|
|2 tablespoons||Green curry paste|
|3 cups||Coconut milk (separate --|
|\N \N||Thick part from thin|
|1 cup||Boneless chicken -- cut|
|\N \N||Bite-sized pieces|
|½ cup||Carrots -- julienned|
|½ cup||Large frozen peas -- thawed|
|½ cup||Fresh basil leaves|
|1 tablespoon||Fish sauce|
|4 \N||Kaffir lime leaves|
|1 tablespoon||Red chilies -- sliced|
Fry curry paste in oil over low heat for 1 minute. Add ¼ cup thick coconut milk and chicken. Increase temperature to med-high and cook for about 5 mins or until the chicken is done. Add carrots and cook until almost tender. Add the peas, fish sauce, sugar and the rest of the coconut milk. Stir and cover. Lower the temperature to medium-low and cook until a thin layer of oil appear on the curry surface. Turn off the heat and add Kaffir lime leaves, chilies and basils and stir once or twice. Replace the cover until ready to serve. Serve with cooked rice or boiled somen noodles. Makes approximately 3½ cups of curry.
NOTE: Authentic Thai chicken curry does not include peas and carrots.
However, due to the lack of Thai vegetables in the U.S., the Thai restaurant owners had to make some adjustments yet still maintain the real Thai taste, That's where the peas and carrots come into the picture. Enjoy!! Happy (Thai) Cooking!! **:Gail in IL:** Formatted for MM by E. Caldwell -KVNHL17B.
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