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)