*  Exported from  MasterCook  *
 
                          THAI GREEN CHICKEN CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  400       ml           Coconut Milk
  100       g            Bamboo Shoots, Sliced
   70       g            Thai Green Curry Paste
    1       tb           Fish Sauce
  200       g            Chicken Thigh Fillets
      1/2   ts           Palm sugar (sliced)
      1/2   ts           Green Chilli, Seeds
                         -removed,chopped Finely
  200       ea           Kaffir Lime Leaves
  200       ml           Water
    1       tb           Fresh Basil Chopped Finely
                         -----TO SERVE-----
                         Basil Leaves
                         Red Chilli Slices
 
   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
  
 
 
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