Quick Thai Green Curry
This is an easy and versatile, quick meal. use any type of cooked meat and serve this over steamed rice or cooked noodles. use low-fat coconut milk if you like. i found this in the chicago tribune.
Steps
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.
Stir in chicken , coconut milk , bamboo shoots and salt.
Heat to a boil.
Reduce heat.
Simmer 5 minutes.
Stir in basil.
Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Ingredients
vegetable oil, shallots, gingerroot, green curry paste, chicken broth, cooked chicken, coconut milk, bamboo shoots, salt, basil leaves, lime wedge