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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.
Ingredients:
1 1/2 Cup(s) Unsweetened coconut milk
1 1/2 Tablespoon(s) Green curry paste
2 1/2 Pound(s) Boneless chicken sliced
1 Cup(s) Sliced bamboo shoots
1/4 Cup(s) Fish sauce
1 Tablespoon(s) Sugar
1 small Bunch mint leaves, chopped
2 Fresh green chili peppers |
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