Thai Curry

Name: Thai Curry
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

14 ingredients

7 steps

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

1

Heat small amount of oil in skillet and cook onion over moderate heat until translucent.
2

Add garlic, stir until it starts to color.
3

Add curry paste and a little coconut milk, stirring until smooth.
4

Add rest of coconut milk and the cubed chicken.
5

Simmer for five minutes.
6

Add rest of ingredients except for the lime, and simmer for about 10 minutes until the chicken is fully cooked.
7

Serve over cooked rice with lime quarter and more basil if you want.