| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Seafood | Thai | Chicken, Thai | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Unsweetened coconut milk |
| 1 1/2 | T | 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 | T | Sugar |
| 1 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 35
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 895.8mg
Potassium: 341.1mg
Carbohydrates: 16.6g
Fiber: 2.6g
Sugar: 3.1g
Protein: 6.8g