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Thai-style curry

  • 2 Tablespoons curry powder
  • 2 Teaspoons water
  • 3 Tablespoons vegetable oil
  • 3/4 lb. chicken cut in small pieces
  • 2 Cans coconut milk
  • 1 cup chicken broth, or water
  • 1/2 cup baby corns
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced bamboo shoots
  • 5 lime leaves
  • salt (to taste)
  • 1/2 Tablespoon basil leaves or red bell pepper cut small

Mix the curry and water into a paste. Fry the curry paste in oil until fragrant. Add the chicken and sauté for 1 minute on a medium heat. Add all the remaining ingredients except for the basil or bell pepper. Bring to the boil, reduce heat and simmer for 25 minutes. Before serving stir in the basil leaves or bell pepper.

Best served with plain boiled rice.

 

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