Red Or Green Thai Curry Recipe

Red Or Green Thai Curry Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Red or green curry paste, (use more for hotter curry) Mae Ploy brand is excellent
3 tbsp: Vegetable oil,
3/4 lbs: Boneless chicken meat, cut into 3/4-inch pieces
2 can: (unsweetened) coconut milk, (approx. 1-1/2 c each)
1 cup: Water or chicken broth,
1/2 cup: Baby corns,
1/2 cup: Straw mushrooms OR- other mushroom,
1/2 cup: Sliced bamboo shoots,
5: Kaffir lime leaves *,
1/2 tsp: 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)


Source from luhu.jp