LOCATION: Recipes >> Asian >> Thai Curry 01
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Thai Curry 01
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Red or Green Thai Curry
2 T red or green curry paste
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine)
10 fresh basil leaves (for green curry)
1/2 red bell pepper, cut into matchstick-size strips(for red curry)
holy basil (optional)
fish sauce (optional)
chopped hot Thai chiles (optional)
lemongrass (optional)
galanga (optional)
shrimp paste (optional)
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.
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