Thai Recipes
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| Ingredients |
| 1 |
Green curry paste |
2 tablespoons |
| 2 |
Skinless and boneless chicken breasts,cut into strips
|
300 grams |
| 3 |
Unsweetened coconut milk |
3 cups |
| 4 |
Lime leaves |
2 |
| 5 |
Fish sauce |
3 tablespoons |
| 6 |
Bamboo shoot strips |
1 cup |
| 7 |
Red pepper , cut into strips
|
1/2 |
| 8 |
Sugar |
1 teaspoon |
| 9 |
Frozen green peas |
2 tablespoons |
| 10 |
Fresh basil leaves |
20 |
| 11 |
Water |
1 cup |
| Method |
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Heat 1 cup of coconut milk in a wok on high heat until it begins to boil. Add
green curry paste and stir to dissolve in the coconut milk over medium heat.
Add second cup of coconut milk, raise the heat to maximum and let it cook
for 10 minutes, until the oil from the coconut milk comes out on the surface
and the sauce thickens. Add the remaining coconut milk, basil leaves, water
and chicken and cook for 2 minutes. Add fish sauce, sugar , bamboo shoots
and frozen peas and cook for 3 minutes. Pour it in a serving platter, garnish
it with red pepper strips and chopped coriander and serve.
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| Introduction
of the dish |
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This is the one chicken dish which every one loves to eat.
This curry can be made in advance. It has lots of sauce which can be
reheated quickly without too much loss of quality.
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