I made a modified version of this last night. This version is courtesy of Thai Kitchen. (as you can probably tell) I think it's good with some bamboo shoots as well, maybe about a quarter cup, also bell pepper and peas. I think it would be good with tofu, as long as you don't simmer it so long that it disintegrates.
Green Curry with Basil
Smooth and rich with a delicate hint of basil.
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1/3 cup vegetable or chicken stock
2-3 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs. brown sugar
1⁄4 cup chopped basil leaves
1 1⁄2 cups assorted vegetables, cut into 1” pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 oz. chicken breast, cut into 1” pieces
Thai Kitchen Jasmine Rice
Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over cooked Thai Kitchen Jasmine Rice. Serves 4.
2 comments:
added some fresh ginger & garlic. also steamed the veggies, and ate the curry right after i added them. I think I need to buy a new pot to cook this in though... I'm worried about the flavoring that the nonstick coating is giving.
fresh basil makes a big difference and makes it a greener color
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