Andrea Bird and Rote Saengmen's
Thai Green Curry
- 1 can of coconut milk
- 2 tbsp Thai green curry paste
- 2 cup cut up chicken
- 1 tbsp sugar
- 1 tbsp Thai fish sauce
- 1/2 tsp salt
- Chicken or veggie stock
- chopped vegetables -squash, carrots, broccoli, zucchini,
- fresh basil leaves
Use wok or large pot.
On med-high heat bring coconut milk to boil, add curry paste
and stir and boil till well mixed. Add chicken ... simmer till
cook. Then add vegetables (longest to cook first).
Mixture takes about 15 to 20 minutes to cook.
Garnish with fresh basil leaves
Serve with long-grain, basmati or Thai sticky rice.