Thai (Red, Green, or Yellow) Curry by Mark Bittman

Ingredients

• 2 tbsps oil


• 1 onion


• Red, green or yellow Thai curry paste


• 1 lb meat or prawns


• 1 can coconut milk


• Thai fish sauce


• Frozen peas (optional)

Preparation

Sweat 1 chopped onion in 2 tablespoons oil over medium heat. Stir in 1/2 a
can of red, green, or yellow Thai curry paste. Cook until very
fragrant.

Add 1 can of coconut milk and bring to simmer. Reduce by
half. (This is the best point to freeze for later). Add
approximately 1 pound boneless meat (chicken and pork chunks work, but
shrimp is best) and simmer until the meat gives up its juice and thins
the sauce a bit.

Season to taste with fish sauce. Add frozen peas,if desired, and serve over rice.

Recipe Source : Kindly submitted by Melanie from Frozen Assets Yahoo Group

comments: 0
viewed: 116

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