Green thai curry (gaeng keow waan)

Yield: 1 servings

Measure Ingredient
2 tablespoons Red or green curry paste; (use a little more for hotter curry; Mae Ploy brand is excellent)
3 tablespoons Vegetable oil
¾ pounds Boneless chicken meat; cut into 3/4-inch pieces
2 cans Unsweetened coconut milk; (approx. 3 c in all)
1 cup Water or chicken broth
½ cup Baby corns
½ cup Straw mushrooms; (or substitute other mushroom of your choice)
½ cup Sliced bamboo shoots
5 \N Kaffir lime leaves; (dried are fine; these are available in packages on the bottom, usually dusty, shelf of the Asian market; they look like dried, curled-up leaves)
½ teaspoon Salt; (more or less to taste) or Fish sauce
10 \N Fresh basil leaves
½ \N Red bell pepper; cut into matchstick-size strips



Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. 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.

Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.

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