Quick Thai Green Curry

Quick Thai Green Curry

czwartek, 6 lutego 2014

Quick Thai Green Curry

Time: 26 mins

Ingredients

• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 inch piece gingerroot, minced
• 1 -2 tablespoon thai green curry paste
• 1 (14 1/2 ounce) can chicken broth
• 2 cups sliced cooked chicken or 2 cups cooked beef or 2 cups cooked 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 wedge

Directions

• 1 Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
• 2 Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
• 3 Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.