Ingredients (10)
- Chicken breast, 1pc, sliced
- Fresh bamboo shoot, 1 root, cut into to 2″ long strips
- King oyster mushroom, 2pcs, cut into 2″ long strips
- Basil leaves, 2stems
- Red bell pepper, 1/4, sliced (optional)
- Green curry paste, 1tbsp
- Coconut milk, 1 cup
- Fish sauce, 2tbsp
- Palm sugar, 1tbsp
- Vegetable oil, 1tbsp
Green curry is my most favorite curry of all. It amazingly blends different flavors very well – sweet, spicy, and salty – with a fresh aroma from basil leaves. The typical Thai curry is usually made with Thai eggplants (small round green one), Opo or bamboo shoot.
Here is my green curry version with fresh bamboo shoot and king oyster mushroom. Note that you can use the recipe with other vegetables as well.
To see the step-by-step photos, you may visit http://www.ethaicooking.com/home/2009/01/10/chicken-green-curry.html.
Instructions
- 1Pour oil into a low heat pan.
- 2Add green curry paste to it and stir to cook the paste for a few minutes.
- 3Add 1/4 cup of coconut milk and turn to medium high heat. Stir constantly to bring out more curry flavor. As you see the bubbling green oil, it is ready to add another batch of coconut milk (1/4 cup) and stir. Repeat the step until finishing the coconut milk.
- 4Add chicken to the curry sauce. Stir to cook.
- 5When the chicken is semi-cooked, add king oyster mushroom and let it cook for a few minutes.
- 6Add 3/4 cup of water, followed by fresh bamboo shoot.
- 7Add seasonings: fish sauce, and palm sugar.
- 8Add red bell pepper, followed by basil leaves.
- 9When all ingredients are cooked, turn off the heat.
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