Red Or Green Thai Curry

Course : Curry
Serves: 1
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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 / Directions:

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.

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