Cooking Recipe Red Or Green Thai Curry

Recipe 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)

FOR GREEN CURRY

10 Fresh basil leaves

FOR RED CURRY

1/2 Red bell pepper; cut into matchstick-size strips

Directions

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)

Categories matching this recipe

Thai