Green curry wth Chicken or tofu

Makes 4-6 servings

joan ganz

ingredients

1 cup sliced bamboo shoots
1 1/2 cups unsweetened coconut milk
1 1/2 cups chicken stock
1 1/2 tab. thai styyle green curry
2 tab suga
4 tab fish sauce
1 1/2 lb chicken breast sliced 1/4 inch thin (if use tofu square and stir fry first)
1 stalk lemon grass cut into 2 inch pieces bruised
3 dried kaffir lime leaves soaked and drained
1/2 cup peas
1/4 cup thai basil leaves
1 jalapeno sliced lengthwise, cut thin and seeded

1
Brind a small pot of water to a full boil and then add bamboo shoots. Let boil for 5 minutes and then drain and rinse in cold water. Strain and set aside (gets tin taste out)
2
In a fry pan, heat 1/2 cup of coconut milk tha add curry paste. Stir fry for 30 seconds until you get a nice fragrance. jAdd chicken stock, fish sauce, sugar and lemon grass. Bring to boil and add chicken and cook for 15 minutes until chicken turns white. Add remaining coconut milk, baboo shoots, lime leaves and pease. continue to cook until veggis are thoroughly hot about 5 minutes. do not allow coconut milk to boil as it will sparate. remove from hat and add green jalapeno. Canput in cassorole dish to serve with a little turmeric for color. serve with rice

Source: Joan Ganz