Thailand - Red Curry (Gaeng Daeng)

Red Curry 

(Gaeng Daeng)

Ingredients

-       2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent

-       3 T vegetable oil

-       3/4 lb boneless chicken meat, cut into 3/4-inch pieces

-       2 cans (unsweetened) coconut milk (approx. 3 cups in all)

-       1 c water or chicken broth

-       1/2 c baby corns

-       1/2 c straw mushrooms (or substitute other mushroom of your choice)

-       1/2 c sliced bamboo shoots

-       5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)

-       1/2 t salt (more or less to taste) or Fish sauce

-       1/2 red bell pepper, cut into matchstick-size strips

Directions

-       Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates.

-       Add chicken (if using) and saute for about 1 minute over medium high heat.

-       Add remaining ingredients except basil leaves or red bell pepper.

-       Bring just barely to a boil; reduce heat and simmer 20-30 minutes.

-       Just before serving, stir in basil leaves or red bell pepper.

-       Serve with cooked Thai Jasmine rice.