Red or Green Thai Curry     

Curry TypeChicken
StrengthMedium hot
SourceCarol Miller-Tutzauer (riacmt@ubvms)
Time to prepareUnspecified
Time to cook20-30 minutes
No. of servings
Ingredients2 T red or green curry paste (use more for hotter curry; Mae Ploy brand is excellent
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; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they ook like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips
InstructionsFry 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.
NotesYou can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

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Death by Curry