Quick Thai Green Curry
1 tablespoon vegetable oil
2 shallots, minced
1 piece, 1-inch, ginger root, minced
1 to 2 teaspoons Thai green curry paste or to taste
1 14 1/2 oz. can chicken broth
2 cups sliced cooked chicken, beef or pork
1 16 oz. can coconut milk
1 8 oz. can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges
Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil. Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.
Makes 4 servings.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 tablespoon vegetable oil
2 shallots, minced
1 piece, 1-inch, ginger root, minced
1 to 2 teaspoons Thai green curry paste or to taste
1 14 1/2 oz. can chicken broth
2 cups sliced cooked chicken, beef or pork
1 16 oz. can coconut milk
1 8 oz. can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges
Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil. Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.
Makes 4 servings.
http://groups.yahoo.com/group/a-little-bit-of_everything/
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