1 1/2 cup Unsweetened coconut milk
1 1/2 tbsp Green curry paste
2 1/2 lb Boneless chicken sliced
Into 1-inch strips
1 cup Sliced bamboo shoots
1/4 cup Fish sauce
1 tbsp Sugar
1 small Bunch mint leaves, chopped
(about 1/4 cup) or Oriental
Basil leaves
2 Fresh green chili peppers,
Seeded & thinly sliced on
The diagonal.
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In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
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