Red or green thai curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Red or green curry paste (use 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. 1-1/2 c each) |
| 1 | cup | Water or chicken broth |
| ½ | cup | Baby corns |
| ½ | cup | Straw mushrooms OR- other mushroom |
| ½ | cup | Sliced bamboo shoots |
| 5 | Kaffir lime leaves * | |
| ½ | teaspoon | Salt (more or less to taste) |
| 10 | Fresh basil leaves | |
| ½ | Red bell pepper; cut into matchstick-size strips | |
Directions
FOR GREEN CURRY
FOR RED CURRY
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)