Red or green thai curry
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Red or green thai curry
  Thai    Curry    Greens  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4862. Report a problem with this recipe.
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      Title: Red or green thai curry
 Categories: Thai
      Yield: 1 Servings
 
      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)

MMMMM----------------------FOR GREEN CURRY---------------------------
     10    Fresh basil leaves

MMMMM-----------------------FOR RED CURRY----------------------------
    1/2    Red bell pepper; cut into
           -- matchstick-size strips
 
  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)
 




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Recipe ID 4862 (Apr 03, 2005)

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