Thai Curry

Ingredients

• 3/4 cup chopped vegetables (broccoli, cauliflower, beans, etc)
• 1/2 to 1 cup chopped basil
• 1 small can of water chestnuts or bamboo shoots

• 1/2 cup chicken broth
• 2 Tbsp brown sugar
• 1 Tbsp cornstarch

• 1 can coconut milk (not light)
• 1 Tbsp Thai red, green, or yellow curry paste

• 1 chicken breast

Directions

1. Chop the vegetables (about 1/2 in. sizes). Chop the basil.

2. In a mixing cup, measure 1/2 cup chicken broth. Add 2 Tbsp brown sugar, and 1 Tbsp cornstarch. Stir together.

3. Pour the coconut milk into a sauce pan. Put about 3 Tbsp of coconut milk in a bowl, with 1 Tbsp of the Thai curry paste, and mash the pasted into the coconut milk until it is smooth. Add the mixture to the sauce pan. Add half of the chopped basil to the sauce pan. Bring to boil and simmer for 5 min., stirring occasionally.

4. Cook the chicken breast completely in a skillet. Shred the chicken into bite sized pieces.

5. Pour the chicken broth mixture, all of the ingredients into the sauce pan. (The rest of the basil, vegetables, chicken, etc.) Stir and bring back to a boil. Then cover and simmer for 15 min.

6. Serve with rice.

$Source: /repo/local.cvs/per/bruce/com/doc/recipe/thai-curry.html,v $

$Revision: 1.5 $; $Date: 2024/03/28 06:14:57 $ GMT