Red or green thai curry

Yield: 1 Servings

Ingredients:

2 tb Red or green curry paste -(use more for hotter curry) -Mae Ploy brand is excellent
3 tb Vegetable oil
3/4 lb Boneless chicken meat -- cut into 3/4-inch pieces
2 cn (unsweetened) coconut milk -- (approx. 1-1/2 c each)
1 c Water or chicken broth
1/2 c Baby corns
1/2 c Straw mushrooms -OR- other mushroom
1/2 c Sliced bamboo shoots
5 Kaffir lime leaves *
1/2 ts Salt (more or less to taste) MMMMM----------------------FOR GREEN CURRY---------------------------
10 Fresh basil leaves MMMMM-----------------------FOR RED CURRY----------------------------
1/2 Red bell pepper; cut into

Instructions:

-- matchstick-size strips Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried curled-up leaves) You can add other things (holy basil fish sauce chopped hot Thai chiles lemon grass galanga shrimp paste etc.). Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. From: riacmt@ubvms (Carol Miller-Tutzauer)