Red Or Green Thai Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Thai | Thai | 1 | Servings |
INGREDIENTS
| 2 | T | Red or green curry paste |
| use 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. 1-1/2 c each | ||
| 1 | c | Water or chicken broth |
| 1/2 | c | Baby corns |
| 1/2 | c | Straw mushrooms |
| OR- other mushroom | ||
| 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, cut into | |
| matchstick-size strips |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1143
Calories From Fat: 519
Total Fat: 58.5g
Cholesterol: 289.2mg
Sodium: 1376mg
Potassium: 2653.6mg
Carbohydrates: 32.4g
Fiber: 19.4g
Sugar: 7.8g
Protein: 127.4g