Red or green thai curry

Yield: 1 servings

Measure 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 \N Kaffir lime leaves *
½ teaspoon Salt (more or less to taste)
10 \N Fresh basil leaves
½ \N Red bell pepper; cut into matchstick-size strips

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)

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