Recipe for Red or Green Thai Curry 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tbl Red or green curry paste (use 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. 1-1/2 c each)
1 cup Water or chicken broth
1/2 cup Baby corns
1/2 cup Straw mushrooms OR- other mushroom
1/2 cup Sliced bamboo shoots
5 x Kaffir lime leaves *
1/2 tsp Salt (more or less to taste)
----------------- FOR GREEN CURRY ----------------
10 x Fresh basil leaves
----------------- FOR RED CURRY ----------------
Instructions:
Instructions: Note: =
* (dried kaffir lime leaves are fine; these are available in 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.

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