400 ml coconut milk
100 g bamboo shoots, sliced
70 g thai green curry paste
1 tbsp fish sauce
200 g chicken thigh fillets
1/2 tsp palm sugar (sliced)
1/2 tsp green chilli, seeds removed,chopped, finely
200 each kaffir lime leaves
200 ml water
1 tbsp fresh basil chopped finely
TO SERVE
1 basil leaves
1 red chilli slices
A Recipe for
Thai Green Chicken Curry
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Health food makes me sick. |
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This Recipe for Thai Green Chicken Curry is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Thai Green Chicken Curry Recipe - you should enjoy the recipe collections you can find on the websites below:
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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This is a recipe for Thai Green Chicken Curry from the recipe cookbook of Recipes-to-go (Asian)
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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One cannot think well, love well, sleep well, if one has not dined well. |
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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Food Tip |
Simmer 1 cup of coconut cream and curry paste over moderate heat,
stirring until it becomes fragrant and the oil starts to separate
from the coconut cream. Add Chicken Fillets and cook over Moderate
heat, stirring frequently until the chicken changes colour. Add the
remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring),
reduce heat & simmer until the chicken is tender. Stir in the fish
sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.
From: Australian Vogue Wine & Food Cookbook 94/95
Serves: 4
Thai Green Chicken Curry Recipe brought to you by Recipes To-Go