WestCoast1 Posted November 24, 2007 Share Posted November 24, 2007 This recipe was passed down from my mother in law...it took a long time before I added the "secret" ingredients (nam pla) fish sauce....but that is what REALLY makes this dish yummy! 1 Tsp. olive oil 2 cans coconut milk (regular or light) 2 Tbsp. red or green curry (both spicy add more for more spice) 4 breasts chicken cut in small pieces (i like meatless...my mom uses dark meat) 1 chinese egg plant cut in small wedges (or zuccini if it is not in season) 1 can baby corn 1 can sliced bamboo shoots 1 lime (juice only) 6 lime leafs (you can only find these in gourmet or asian markets) 3 Tbsp. sugar 1/3 cup torn fresh basil 1/4 cup fish sauce (always use a good brand) Put olive oil in large pan on med/high, add curry and stir for 1 min. until fragrent. Add 1 1/2 can of coconut milk and combine curry & milk...add chicken and stir until cooked. Add veggies and lime leaf, sugar and lime juice. Turn down heat a bit and simmer until veggies are tender. Add in bamboo shoots and baby corn, cook for 1 min. Add basil and 1/4 cup of fish sauce. Add the remaining 1/2 can of coconut milk for that creamy taste. ~serve immediately on top of jasmine rice...squeeze more lime on top if you like. Enjoy! Quote Link to post Share on other sites
Shelley Ensz Posted November 26, 2007 Share Posted November 26, 2007 Hi Erin, Thank you for this recipe, it sounds really good! I absolutely love Thai food. Quote Link to post Share on other sites
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