Red or Green Thai Curry

Posted at October 15, 2015 by admin on category Seasonings

Categories: Thai, Seasonings
Yield: 1 servings

Green Thai Curry

  • 2 tb Red or green curry paste  -(use more for hotter curry)-Mae Ploy brand is excellent
  • 1 c Water or chicken broth
  • 1/2 c Baby corns
  • 1/2 c Straw mushrooms-OR- other mushroom
  • 3 tb Vegetable oil
  • 3/4 lb Boneless chicken meat– cut into 3/4-inch pieces
  • 1/2 c Sliced bamboo shoots
  • 5 Kaffir lime leaves *
  • 2 cn (unsweetened) coconut milk– (approx. 1-1/2 c each)
  • 1/2 ts 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
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.


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