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Receta Red Or Green Thai Curry
by Global Cookbook

Red Or Green Thai Curry
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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

  1. 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)
  2. You can add in other things (holy basil, fish sauce, minced warm Thai chiles, lemon grass, galanga, shrimp paste, etc.).
  3. 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.
  4. Just before serving, stir in basil leaves or possibly red bell pepper. Serve with cooked Thai Jasmine rice.