Green Curry

Ingredients

• Thai Green Curry with Chicken and Shrimp 8 servings
• 2 stalks lemongrass (Asian store)
• 3 T Veg oil
• 4 T MAE PLOY green curry paste
• 10-15 Kaffir lime leaves (Asian store)
• 4 T fish sauce
• 4 Tsp Sugar
• 2-14 oz can coconut milk
• Can sliced bamboo shoots
• 3-4 cups of cut broccoli
• 2 lb chicken
• Chicken breast cut in pieces
• Fresh Thai Basil/sprouts (Asian store) for Garnishing

Directions

1. Peel off the outer layers of lemon grass stalk, leaving tender white center.
2. Beat with bottom of knife to soften and slice finely about ¼ up stalks.
3. Heat large frying pan until hot and add the oil, it will splash!.
4. Add the green curry paste and sauté for 4 minutes, add lemongrass and sauté for an additional 4 minutes.
5. Add lime leaves, fish sauce, sugar and coconut milk.
6. Add the chicken and cook through to a boil.
7. Reduce heat and cook for a while, next day is best.
8. Adjust seasons as needed.
9. Top with the Thai basil to serve over Jasmine rice.
10. You can get all of this at Krung Thai Grocery on Montview and Nome!!!