Green thai curry (gaeng keow waan)
1 servings
Ingredients
| Quantity | 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 | 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 | Fresh basil leaves | |
| ½ | Red bell pepper; cut into matchstick-size strips | |
Directions
IF GREEN CURRY
IF RED CURRY
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.