Recipe: Red or Green Thai Curry

Title: Red or Green Thai Curry
Categories: Thai
Yield: 1 servings

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

------------------------------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.

From: riacmt@ubvms (Carol Miller-Tutzauer)



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