Red or green curry paste (use more for hotter curry) Mae Ploy brand is excellent
3 Esslöffel
vegetable oil
3/4 x ca. 450 g
Boneless chicken meat cut into 3/4-inch pieces
2 Dose
(unsweetened) coconut milk (approx. 1-1/2 c each)
1 Tasse
Water or chicken broth
1/2 Tasse
Baby corns
1/2 Tasse
Straw mushrooms Or- other mushroom
1/2 Tasse
bamboo shoots sliced
5
Kaffir lime leaves *
1/2 Teelöffel
Salt (more or less to taste)
For Green Curry
10
basil leaves fresh
For Red Curry
1/2
Red bell pepper; cut into matchstick-size strips
die Zubereitung:
packages on the bottom - usually dusty - shelf of the Asian market; they look like dried, curled-up leaves)
You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).
Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.
