Red Or Green Thai Curry

Red Or Green Thai Curry

Course :	Curry
From:	HungryMonster.com
Serves:	1

Ingredients:

2	tablespoons	red or green curry paste -- (use more for hotter curry) mae pl
3	tablespoons	vegetable oil
3/4	pound	boneless chicken meat cut into 3/4-inch pieces
2	cans	coconut milk (unsweetened)
1	cup	water or chicken broth
1/2	cup	baby corns
1/2	cup	straw mushrooms or- other mushroom
1/2	cup	sliced bamboo shoots
5	medium	kaffir lime leaves
1/2	teaspoon	salt, to taste
		---for green curry---
10	medium	fresh basil leaves
		---for red curry---
1/2	medium	red bell pepper -- cut into matchstick-size strips

Preparation:

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, galangal, shrimp paste, etc.). Instructions: Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and sauté 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.