Recipe for Green Thai Curry (Gaeng Keow Waan)

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Red or green curry paste, (use a little more for hotter curry, Mae Ploy brand is excellent)
3 tbl	Vegetable oil
3/4 lb	Boneless chicken meat, cut into 3/4-inch pieces
2 can	Unsweetened coconut milk, (approx. 3 c in all)
1 cup	Water or chicken broth
1/2 cup	Baby corns
1/2 cup	Straw mushrooms, (or substitute other mushroom of your choice)
1/2 cup	Sliced bamboo shoots
5 x	Kaffir lime leaves, (dried are fine, these are available in packages on the bottom, usually dusty, shelf of the Asian market they look like dried, curled-up leaves)
1/2 tsp	Salt, (more or less to taste) or Fish sauce
	----------------- IF GREEN CURRY ----------------
10 x	Fresh basil leaves
	----------------- IF RED CURRY ----------------

Instructions:

Instructions: Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. 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.

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