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Thai Green Curry Recipe

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This recipe for Thai Green Curry, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Matthews
Added: Friday, September 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
½ to 1 T green curry paste (can also use red), more for more heat
1 can coconut milk
¼ c. fresh Thai basil
¼ c. bamboo shoots
3 T. fish sauce
2 T. brown sugar
1/3 c. chicken broth
Chicken or beef
Vegetables of your choosing (peppers, onion, celery, carrots, Japanese eggplant, tomatoes, zucchini, chard, spinach...)

Directions:
Directions:

Combine curry paste and coconut milk in a large sauce pan simmer for 5 minutes. Add basil, bamboo shoots, fish sauce, brown sugar, and chicken broth. Stir until combined. Add meat and boil until cooked through. Remove meat from the sauce and add vegetables. Bring to a boil and cook until tender crisp—3-5 minutes. Return meat to pot. Serve hot over rice.

 

 

 

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