Saturday, September 25, 2010

Recipe of the day


2 (14 ounce) cans coconut milk
2 tbsp green curry paste (I use 1 tbsp)
2/3 cup chicken broth
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, cut into 1 inch pieces
3 boneless skinless chicken breasts cut into 1 inch pieces
3 tbsp fish sauce
¼ cup chopped fresh basil

Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 min. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Serves 6
From: all

I haven't made this one in a while.  It is a great one pot meal.  I only use half of the curry paste because I am a wimp when it comes to hot stuff.  You can use light coconut milk but it turns out runny and just not as rich of course.

No comments:

Post a Comment