Thai Green Chicken Curry

* Exported from MasterCook *

THAI GREEN CHICKEN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 ml Coconut Milk
100 g Bamboo Shoots, Sliced
70 g Thai Green Curry Paste
1 tb Fish Sauce
200 g Chicken Thigh Fillets
1/2 ts Palm sugar (sliced)
1/2 ts Green Chilli, Seeds
-removed,chopped Finely
200 ea Kaffir Lime Leaves
200 ml Water
1 tb Fresh Basil Chopped Finely
-----TO SERVE-----
Basil Leaves
Red Chilli Slices

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring
until it becomes fragrant and the oil starts to separate from the coconut
cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently
until the chicken changes colour. Add the remaining coconut cream and
sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots.
Bring to the boil (stirring), reduce heat & simmer until the chicken is
tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a
further 5 minutes.

TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.

From: Australian Vogue Wine & Food Cookbook 94/95



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