| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Thai |
Thai, Curry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Red or green curry paste |
| 3 |
tb |
Vegetable oil |
| 3/4 |
lb |
Boneless chicken meat; cut in small cubes |
| 2 |
cn |
Unsweetened coconut milk; about 1 1/2 cup each |
| 1 |
c |
Water or chicken broth |
| 1/2 |
c |
Baby corns |
| 1/2 |
c |
Straw mushrooms |
| 1/2 |
c |
Sliced bamboo shoots |
| 5 |
|
Kaffir lime leaves * |
| 1/2 |
ts |
Salt; more or less to taste |
| 10 |
|
Fresh basil leaves |
| 1/2 |
|
Red bell pepper; julienned |
INSTRUCTIONS
GREEN CURRY
RED CURRY
1. Fry curry paste in oil in saucepan until fragrant.
2. Add chicken and saute for about 1 minute over medium high heat.
3. Add remaining ingredients except basil leaves or red bell pepper.
4. Bring just barely to a boil; reduce heat and simmer 20-30 minutes.
5. Just before serving, stir in basil leaves or red bell pepper.
Serving Ideas : Serve with Thai Rice
NOTES : You can substitute shrimp, scallops, fish fillets, or beef for the
chicken if you wish. If Straw mushrooms aren't available you can use
regular or another type you can locate easily.
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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