INGREDIENTS
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2 cans of coconut milk("Taste of Thai" brand is preferred - richer)
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1-1/2 cups of salt poor chicken broth
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4 rounded tablespoons green curry paste
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6 oz brocolli flowerettes
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4 oz string beans cut 1+ inches in length
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12 oz. of skinned chicken breasts cut to bite size.
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1 cup of lightly packed basil. If you can, get Thai basil.
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1 medium eggplant. Cut into 1 inch strips-heavily salted for 20 to
30 minutes. then briefly washed free of salt and thoroughly dried
and roasted in 300 oven for 15 minutes 3 tablespoons of brown sugar.
Other vegetables can be substituted: cauliflower, zucchini et cetera
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1/2 moderate size red onion cut coarsely into crescent shape pieces
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4 oz mushrooms, the richer the better shopped coarsely and sauté with
the onions.
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1-1/2 cups of white rice that will cook up a 4-1/2 cup volume
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Garnishment: 1 cup or more of cashew nuts well roasted and chopped cilantro.
DIRECTIONS
Mix green curry, coconut milk, chicken and chicken broth and simmer for 10 minutes. Then add the vegetables, brown sugar and basil and cook at simmer until vegetables are al dante about 10 more minutes.
Serve in generously deep soup bowls over the rice and garnish.
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