Thai Curry

Name: Thai Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
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

Submitted by Sudie

"A real tasty curry. I have no idea how authentic it is; I got this off the internet from someone who posted it on another site, who had gotten it from a friend of his girlfriends(!). You can add more vegetables to this at the last step to suit your fancy."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4

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

Heat small amount of oil in skillet and cook onion over moderate heat until translucent.
Add garlic, stir until it starts to color.
Add curry paste and a little coconut milk, stirring until smooth.
Add rest of coconut milk and the cubed chicken.
Simmer for five minutes.
Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked.
Serve over cooked rice with lime quarter and more basil if you want.

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Reviews

I used 'Thai kitchen yellow cury paste 112 g jar) used 2 cans of coconut milk and 2/3 cup of chicken broth and 4 tbsp of brown sugar and 4 tbsp of fish sauce.<br/>used 3 chicken breasts and mixed veges (baby corn, carrots and peas) and red and yellow peppers. Didnt use the jalapenos, garlic, bamboo shoots (fresh ones would be good) or mushrooms Was a big hit with me and the teens!

Oishi
We found the balance of flavors to be "off" with this curry. The instructions do not specify the quantity of onion, peppers or chicken, and perhaps that was the problem. We felt it needed a bit of sweet to balance the hot. Thank you Sudie for sharing the recipe.

BonnieZ

RECIPE SUBMITTED BY

Sudie

Queens, New York

I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything". My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????

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