Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

From: riacmt#ubvms (Carol Miller-Tutzauer)

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