ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Chicken Green Curry

2 tablespoons green curry paste
2 tablespoons vegetable oil (she used coconut milk instead to stir-fry the green paste)
2 cups canned coconut milk
1 cup chopped chicken breast
1 cup roughly chopped mushrooms
Optional vegetables: baby corn, eggplant, green peas
2 tablespoons fish sauce
1 tablespoon sugar
2 green chilies (optional)
A few lemon leaves
Basil leaves
Jasmine rice

While preparing other ingredients, cook 2 cups of rice and 2 cups of water in a rice cooker for about 15 minutes. (Rice also can be cooked in a covered saucepan.)

Stir-fry curry paste 1 minute in oil or coconut milk; add chicken, stir fry until done; add the rest of the coconut milk and bring to a boil. Add mushrooms, other vegetables, fish sauce, sugar, lemon leaves and chopped green chilies, if you wish. Stir a few times, and remove from heat. Add basil leaves before serving over rice.

Makes 4-6 servings.

Adapted from "Cooking Thai Food in American Kitchens" by Malulee Pinsuvana

Sunday, September 19, 1999



bottom navigation bar Terms of Use  Privacy Policy