Thai green curry with chicken
(or: er, um, some Thai name I don't know)
Coconut milk, curry, water chestnuts and bamboo shoots, brown sugar and red pepper
Ingredients:
| 1 lb | Boneless skinless chicken breast, thinly sliced |
| 2 tbsp | Peanut oil |
| 2 tbsp | Green Thai curry |
| 1 cup | Coconut milk |
| 1 tbsp | Brown sugar |
| 1/2 cup | Bamboo shoots, sliced |
| 1/2 cup | Water chestnuts, sliced |
| 2 | Red chilis, chopped |
The flaming hot curry bubbling away
Preparation:
Put chicken in a pot, add enough water to cover, and simmer for fifteen minutes, skimming periodically. Remove chicken, save for later. Heat oil in pot, add curry, cook for two minutes, stirring constantly. Add coconut milk, simmer for five minutes, stirring occasionally. Bring to a boil, add chicken, bamboo shoots, water chestnuts, brown sugar, red chilis, reduce heat and simmer for fifteen minutes, stirring occasionally.The finished curry on a bed of jasmine rice
Notes:
Like the red curry, other vegetables can be substituted. I like to use green onions and roasted cashews. Also, other meats can be used; when preparing this with beef or pork, I suggest boiling the meat ahead of time for an hour and fifteen minutes, to make sure the meat is completely cooked, and make it more tender.I substitute a couple teaspoons of crushed red peppers (or sometimes cerranos) when I can't find red chilis. The brand of curry does matter; different brands of curry vary wildly in heat. I use Thai Kitchen brand which is very hot, some other brands are much milder.
