Recipe - Red Or Green Thai Curry

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

FOR GREEN CURRY
10 Fresh basil leaves

FOR RED CURRY
One half Red bell pepper; cut into
matchsticksize 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, curledup 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 2030 minutes.
Just before serving, stir in basil leaves or red bell pepper. Serve with
cooked Thai Jasmine rice.

From: riacmt@ubvms (Carol MillerTutzauer)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini