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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

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