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Ingredientes
- 2 Tbsp. Red or possibly green curry paste (use more for hotter curry) Mae Ploy brand is excellent
- 3 Tbsp. Vegetable oil
- 3/4 lb Boneless chicken meat cut into 3/4-inch pcs
- 2 can (unsweetened) coconut lowfat milk (approx. 1-1/2 c each)
- 1 c. Water or possibly chicken broth
- 1/2 c. Baby corns
- 1/2 c. Straw mushrooms Or possibly- other mushroom
- 1/2 c. Sliced bamboo shoots
- 5 x Kaffir lime leaves *
- 1/2 tsp Salt (more or possibly less to taste)
- 10 x Fresh basil leaves
- 1/2 x Red bell pepper, cut into matchstick-size strips
Direcciones
- Note: =* (dry kaffir lime leaves are fine; these are available in pkgs. on the bottom - usually dusty - shelf of the Asian market; they look like dry, curled-up leaves)
- You can add in other things (holy basil, fish sauce, minced warm Thai chiles, lemon grass, galanga, shrimp paste, etc.).
- Instructions: = Fry curry paste in oil in saucepan till fragrant. Add in chicken (if using) and saute/fry for about 1 minute over medium high heat. Add in remaining ingredients except basil leaves or possibly red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 min.
- Just before serving, stir in basil leaves or possibly red bell pepper. Serve with cooked Thai Jasmine rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 737g | |
| Calories 960 | |
| Calories from Fat 686 | 71% |
| Total Fat 76.97g | 96% |
| Saturated Fat 13.2g | 53% |
| Trans Fat 1.05g | |
| Cholesterol 173mg | 58% |
| Sodium 1949mg | 81% |
| Potassium 1145mg | 33% |
| Total Carbs 19.86g | 5% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.6g | 5% |
| Protein 49.98g | 80% |
