| 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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