1 1/2 cup unsweetened coconut milk
1 1/2 tablespoon green curry paste
2 1/2 lb boneless chicken sliced
1 into 1-inch strips
1 cup sliced bamboo shoots
1/4 cup fish sauce
1 tablespoon sugar
1 small bunch mint leaves, chopped
1 (about 1/4 cup) or oriental
1 basil leaves
2 fresh green chili peppers,
1 seeded & thinly sliced on
1 the diagonal.
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.
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