Quick Thai Green Curry
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This fast and easy entree takes it cue from classic Thai curries. Almost any meat choice will work fine in this versatile dish - even the already cooked variety in the supermarkets.
INGREDIENTS
1 tablespoon vegetable oil
2 shallots, minced
1 (1-inch) piece ginger root, minced
1 to 2 teaspoons Thai green curry paste or to taste
1 (14-1/2-ounce) can chicken broth
2 cups sliced cooked chicken, beef or pork
1 (16-ounce) can coconut milk
1 (8-ounce) can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
Lime wedgesHeat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots, and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.
Makes 4 servings