| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thai, Chicken |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unsweetened coconut milk |
| 1 1/2 |
tb |
Green curry paste |
| 2 1/2 |
lb |
Boneless chicken sliced |
|
|
Into 1-inch strips |
| 1 |
c |
Sliced bamboo shoots |
| 1/4 |
c |
Fish sauce |
| 1 |
tb |
Sugar |
| 1 |
sm |
Bunch mint leaves, chopped |
|
|
(about 1/4 cup) or Oriental |
|
|
Basil leaves |
| 2 |
|
Fresh green chili peppers, |
|
|
Seeded & thinly sliced on |
|
|
The diagonal. |
INSTRUCTIONS
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears on the
surface. Add the chicken and continue cooking over medium heat for 5
minutes, stirring constantly. Stir in the remaining coconut milk and the
bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
until chicken is cooked. Remove cover and stir in mint leaves and chili
peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”