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Recipe by: anaÏd
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See below ingredients and instructions of the recipe
1 1/2 c Unsweetened coconut milk
1 1/2 tb Green curry paste
2 1/2 lb Boneless chicken sliced
Into 1-inch strips
1 c Sliced bamboo shoots
1/4 c Fish sauce
1 tb Sugar
1 sm Bunch mint leaves, chopped
(about 1/4 cup) or Oriental
Basil leaves
2 Fresh green chili peppers,
Seeded thinly sliced on
The diagonal.
In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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