?Red or green Thai curry is a dish made with either red or green chili peppers, coconut milk, and fish sauce. It is typically served with rice and can be made with chicken, beef, pork, or shrimp.
Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
2tb Red or green curry paste (use more for hotter curry) Mae Ploy brand is excellent
3tb Vegetable oil
¾lb Boneless chicken meat - cut into 3/4-inch pieces
2cn (unsweetened) coconut milk - (approx. 1-1/2 c each)
1c Water or chicken broth
½c Baby corns
½c Straw mushrooms OR- other mushroom
½c Sliced bamboo shoots
5Kaffir lime leaves *
½ts Salt (more or less to taste)
GREEN CURRY:
10Fresh basil leaves
RED CURRY:
½Red bell pepper; cut into - matchstick-size strips
1
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.
2tb Red or green curry paste (use more for hotter curry) Mae Ploy brand is excellent
3tb Vegetable oil
¾lb Boneless chicken meat - cut into 3/4-inch pieces
2cn (unsweetened) coconut milk - (approx. 1-1/2 c each)
1c Water or chicken broth
½c Baby corns
½c Straw mushrooms OR- other mushroom
½c Sliced bamboo shoots
5Kaffir lime leaves *
½ts Salt (more or less to taste)
GREEN CURRY:
10Fresh basil leaves
RED CURRY:
½Red bell pepper; cut into - matchstick-size strips
Directions
1
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.
