IT Digital Cookbook - Second Edition

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Thai Green Curry

I N G R E D I E N T S ´ 2 chicken breasts (cut into cubes) ´ 1 (15 oz) canned mushrooms ´ 1 (19 oz) canned bamboo strips ´ 1 (14 oz) canned coconut cream ´ 1 cup of water ´ 5 cloves of garlic (minced) ´ 1 tsp salt ´ 1 tsp sugar ´ 2 Tbsp fish sauce ´ cup of green curry paste ´ ¼ cup of oil ´ 3 stems of Thai basil (use only the leaves) Allergy warning: Coconut Vegetarian & Vegan: Substitute fish saucewith vegetarian seasoning; substitute proteinwith only vegetables

STEPS 1. Cut chicken breasts into cubes. Set aside. 2. Boil the canned mushrooms and bamboo strips in water on medium heat (about 20 minutes). This step helps take away the sour taste from canned veggies. 3. After boiling, drain the canned mushrooms and bamboo strips. Set aside. 4. Heat oil into a medium-size pot. Add garlic and sauté. 5. Add in the curry paste. Sauté for about five minutes on medium high heat. 6. Add in the chicken breast cubes (or any other protein). Cook for approximately 10 minutes. Continue mixing the chicken in the pot. 7. Add in can of coconut cream and water. 8. Add in strained mushrooms, bamboo strips and basil.

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9. Add in the salt, sugar and fish sauce. 10. Simmer on low for about 15 minutes. 11. Serve over steamed Jasmine rice.

DESCRIPTION Recipe Origin : Thai/Lao

Brief description: This recipe is our family’s version of spicy green curry. You can always substitute the protein to your preference or just use veggies. This dish is definitely spicy, which is popular in our household. GENERAL Est. Prep Time: 1 hour

Est. Cook Time: 30minutes Number of servings: 4 - 6 Heat level (0-5): 4

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