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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune. Ingredients:
1 tablespoon vegetable oil |
2 shallots, minced |
1 inch piece gingerroot, minced |
1 -2 tablespoon thai green curry paste |
1 (14 1/2 ounce) can chicken broth |
2 cups sliced cooked chicken or 2 cups cooked beef or 2 cups cooked pork |
1 (16 ounce) can coconut milk |
1 (8 ounce) can sliced bamboo shoots, drained |
1/4 teaspoon salt |
1 cup shredded basil leaves |
lime wedge |
Directions:
1. Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
2. Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
3. Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
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