Thursday, February 26, 2009

Thai Curry

1 can drained Bamboo shoots (strips) (Brand: Aroy-D)
1 can coconut milk (Brand: Chaokoh)
2 spoons Red curry paste (Brand: Mae Ploy)
Long green beans (cut as same length as bamboo shoots)
Basil to taste
2 chicken breasts cut
Fish sauce

Add coconut milk to large skillet on the stove and let simmer for 5 minutes on medium or medium-high heat. Then add 2 spoons of curry. Then add chicken. Add fish sauce (start with 5 dashes) and sugar (1 tsp). Cover and let simmer for 3-4 minutes. Then add bamboo shoots and green beans. Cook for 10 minutes. Continue to add curry and sugar for your taste. I usually end up adding more curry and sugar and a couple more drops of fish sauce. Turn off heat and add basil leaves.

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