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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting Ingredients:
1 1/2 cups coconut milk |
1 tablespoon green curry paste (found in plastic tubs in oriental food sections) |
1 stalk lemongrass, cut into 1 inch pieces and bruised or 3 tablespoons frozen minced lemongrass |
1 cup reduced-sodium chicken broth |
2 tablespoons fish sauce |
3 tablespoons sugar |
1/2 teaspoon turmeric |
2 kaffir lime leaves, cut into fine slivers (or zest of 1 lime) |
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/4 inch strips |
2 cups bamboo shoots, boiled in fresh water for 5 minutes and drained |
1/2 cup frozen peas |
2 tomatoes, cut into wedges |
15 -20 fresh basil leaves, coarsely chopped (thai basil is best) |
Directions:
1. Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
2. Add curry paste and lemon grass, and stir for 1 minute.
3. Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
4. Bring to a boil.
5. Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
6. Reduce heat to low.
7. Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
8. Simmer 3 minutes, until additions are hot.
9. Remove from heat, and stir in basil leaves.
10. Serve hot over jasmine rice or pasta.
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