Thai Curry
Maureen Matthews
/1/2 to 1 Tbs red, green, or yellow curry paste (such as Thai Kitchen) Use more for more heat/
/1 can coconut milk/
/1/4 c fresh basil/
/1/4 c bamboo shoots/
/3 Tbs fish sauce/
/2 Tbs brown sugar/
/1/3 c chicken or vegetable broth/
/chicken (cut in 1” pieces) or tofu (diced large)/
/vegetables of your choice (I like red pepper, onion, carrot, sweet potato, pineapple chunks, but others use eggplant, tomatoes, zucchini, chard, spinach, potato, green pepper)/
Combine curry paste and coconut milk in a large saucepan and simmer for 5 minutes. Add coconut milk through broth—stir until combined. Add meat and boil until cooked through (if using tofu, don’t add it yet). Remove meat from sauce and add vegetables. Bring to a boil and simmer until tender crisp. Return meat to pot or add tofu. Serve hot over rice.
I have never added basil or bamboo shoots, so it’s fine if you don’t have those. I like to use the yellow curry paste and I love it with sweet potatoes
1 comment:
When simmering the vegetables until "tender crisp", is it correct to assume that this is only a few minutes?
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