| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
Red or green curry paste |
|
|
use a little more for |
|
|
hotter curry Mae Ploy |
|
|
brand is excellent |
| 3 |
T |
Vegetable oil |
| 3/4 |
lb |
Boneless chicken meat, cut |
|
|
into 3/4-inch pieces |
| 2 |
|
Unsweetened coconut milk |
|
|
approx. 3 c in all |
| 1 |
c |
Water or chicken broth |
| 1/2 |
c |
Baby corns |
| 1/2 |
c |
Straw mushrooms, or |
|
|
substitute other mushroom |
|
|
of your choice |
| 1/2 |
c |
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 |
| 1/2 |
t |
Salt, more or less to |
|
|
taste or Fish sauce |
| 10 |
|
Fresh basil leaves |
| 1/2 |
|
Red bell pepper, cut into |
|
|
matchstick-size strips |
INSTRUCTIONS
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@connix.com> on Jan 16,
1999, converted by MM_Buster v2.0l.
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