Best red or green thai curry

"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.)."
Recipe by: yanosh

Rate this recipe (8 votes)

426 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

2 tb Red or green curry paste (use more for hotter curry) Mae Ploy brand is excellent
3 tb Vegetable oil
3/4 lb Boneless chicken meat - cut into 3/4-inch pieces
2 cn (unsweetened) coconut milk - (approx. 1-1/2 c each)
1 c Water or chicken broth
1/2 c Baby corns
1/2 c Straw mushrooms OR- other mushroom
1/2 c Sliced bamboo shoots
5 Kaffir lime leaves *
1/2 ts Salt (more or less to taste)

FOR GREEN CURRY:
10 Fresh basil leaves

FOR RED CURRY:
1/2 Red bell pepper; cut into - matchstick-size strips

Cooking Preparation of the Recipe:

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.