THAI CURRY

1 large can coconut milk
1-2 tsp curry paste
1/2 can bamboo shoots
1-2 tbls fish sauce
some lemongrass
basil leaves 1/2 lb chicken

Sauté the curry paste in oil on medium/medium low heat until it is well mixed; not too long. Slowly add the coconut milk, stirring to break up lumps. Turn low to avoid the coconut milk burning. Add the fish sauce and very finely chopped lemongrass. Meanwhile, cut the chicken into small pieces and cook separately. Add to the curry along with the bamboo shoots. Add the basil leaves near the end of cooking; perhaps add half earlier and half at the end.

Variations

  1. Add onions and potatoes to a yellow curry.

  2. Musammam curry: FIX

  3. Add other vegetables.