Simmer for 5 minutes: 2 14 oz cans coconut milk 1-3 T green curry paste (taste carefully, 1 T for kids) Add: 1 lb chicken, sliced thin 2 T thai fish sauce 4 T brown sugar 1/2 c bamboo shoots 1 c frozen peas 2/3 c chicken stock Simmer for 10 minutes. Garnish with fresh basil and serve with jasmine rice. Serves 6. Additional add-in ideas: 1 can bamboo shoots, frozen peas, cubed egg plant, green pepper Wendy Robinson
No comments:
Post a Comment