Recipe by luvinlif2k
This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.
Top Review by lolablitz
Excellent Thai Curry! I used hearts of palm diced (couldn't find any bamboo) and red curry paste and the heat was just right for us - even the 2 year old liked it (I was surprised!). For those who think it's too thin - Thai curries are usually thinner than Indian curries, but if you like a thicker sauce you can mix 2-3 tbs of cornstarch with 1/4 cup of cream or milk in a separate cup and then add it to the curry towards the end of the cooking. Cook and stir until thickened. Great flavors! I used light coconut milk this time, but I missed the richness and will use regular next time. I might also reduce the fish oil to 2 tbs next time to allow the sweetness to come through more. Thanks so much for an awesome recipe!
- 1 tablespoon green curry paste or 1 tablespoon red curry paste
- 1 (14 ounce) can coconut milk (light works fine)
- 1⁄4 cup fresh basil (or 1/8 c. dried)
- 1 can bamboo shoot, drained
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup chicken broth or 1 cup chicken stock
- 1 lb chicken breast, cut into 1/2 inch strips
- 3 -4 cups fresh broccoli florets