Red or Green Thai Curry

Title: Red or Green Thai Curry
Categories: Thai, Seasonings
Yield: 1 servings

2 tb Red or green curry paste 1 c Water or chicken broth -(use more for hotter curry) 1/2 c Baby corns -Mae Ploy brand is excellent 1/2 c Straw mushrooms 3 tb Vegetable oil -OR- other mushroom 3/4 lb Boneless chicken meat 1/2 c Sliced bamboo shoots -- cut into 3/4-inch pieces 5 Kaffir lime leaves * 2 cn (unsweetened) coconut milk 1/2 ts Salt (more or less to taste) -- (approx. 1-1/2 c each) ------------------------------FOR GREEN CURRY------------------------------ 10 Fresh basil leaves -------------------------------FOR RED CURRY------------------------------- 1/2 Red bell pepper cut into -- matchstick-size strips

Note: ===== * (dried kaffir lime leaves are fine these are available in packages on the bottom -- usually dusty -- shelf of the Asian market they look like dried, curled-up leaves)

You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.