Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

------------------------------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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