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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A real tasty curry. You can add more vegetables to this at the last step to suit your fancy. Ingredients:
olive oil |
onion, sliced |
2 cloves garlic, sliced |
2 tablespoons thai red curry paste or 2 tablespoons green curry paste |
thai peppers or jalapeno pepper, to taste,sliced |
1 (13 ounce) can coconut milk |
raw chicken, cubed |
1/4 cup chicken broth |
1 can straw mushroom, drained and rinsed |
1 can bamboo shoot, drained and rinsed |
2 tablespoons thai fish sauce |
6 fresh lime leaves, torn in half |
1/2 basil (thai or regular) |
1 lime, quartered |
Directions:
1. Heat small amount of oil in skillet and cook onion over moderate heat until translucent.
2. Add garlic, stir until it starts to color.
3. Add curry paste and a little coconut milk, stirring until smooth.
4. Add rest of coconut milk and the cubed chicken.
5. Simmer for five minutes.
6. Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked.
7. Serve over cooked rice with lime quarter and more basil if you want.
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