| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Red or green curry paste (use more for hotter curry) Mae Ploy brand is excellent |
| 3 |
tb |
Vegetable oil |
| 3/4 |
lb |
Boneless chicken meat cut into 3/4-inch pieces |
| 2 |
cn |
(unsweetened) coconut milk (approx. 1-1/2 c each) |
| 1 |
c |
Water or chicken broth |
| 1/2 |
c |
Baby corns |
| 1/2 |
c |
Straw mushrooms OR- other mushroom |
| 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; cut into matchstick-size strips |
INSTRUCTIONS
FOR GREEN CURRY
FOR RED CURRY
Note: ===== * (dried kaffir lime leaves are fine; these are available in
packages on the bottom -- usually dusty -- shelf of the Asian market; they
look like dried, curled-up leaves)
You can add other things (holy basil, fish sauce, chopped hot Thai chiles,
lemon grass, galanga, shrimp paste, etc.).
Instructions: ============= Fry curry paste in oil in saucepan until
fragrant. 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.
From: riacmt@ubvms (Carol Miller-Tutzauer)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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