| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Portion red curry sauce (see recipe) |
| 1 |
c |
Diced chicken |
| 1 |
c |
Bamboo shoots; julienned |
| 2 |
tb |
Lime leaves |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 14:26:57 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
The title of this note means "curry without tears"
you can of course make the curry with any meat, poultry, fish or vegetables
you wish. This is for a simple kaeng phet kai (chicken curry).
method: Heat the sauce. Add the bamboo shoots and cook for three or four
minutes, then add the chicken and lime leaves and cook until the chicken is
cooked through.
(If you choose to make this with beef instead you will need to cook the
meat for longer, so add it first, and cook until it just begins to be
tender, then add the bamboo).
See recipe "Red curry sauce".
CHILE-HEADS DIGEST V2 #298
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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