| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Thai | Curry, Thai | 1 | Servings |
INGREDIENTS
| 2 | T | Red or green curry paste |
| 3 | T | Vegetable oil |
| 3/4 | lb | Boneless chicken meat, cut |
| in small cubes | ||
| 2 | Unsweetened coconut milk | |
| about 1 1/2 cup each | ||
| 1 | c | Water or chicken broth |
| 1/2 | c | Baby corns |
| 1/2 | c | Straw mushrooms |
| 1/2 | c | Sliced bamboo shoots |
| 5 | Kaffir lime leaves * | |
| 1/2 | t | Salt, more or less to taste |
| 10 | Fresh basil leaves | |
| 1/2 | Red bell pepper, julienned |
INSTRUCTIONS
Fry curry paste in oil in saucepan until fragrant. Add chicken 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. Serving Ideas : Serve with Thai Rice NOTES : You can substitute shrimp, scallops, fish fillets, or beef for the chicken if you wish. If Straw mushrooms aren't available you can use regular or another type you can locate easily. Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1119
Calories From Fat: 516
Total Fat: 58.1g
Cholesterol: 289.2mg
Sodium: 1370.4mg
Potassium: 2300.6mg
Carbohydrates: 28.8g
Fiber: 18.3g
Sugar: 5.6g
Protein: 124g