Thai Green Curry

Submitted by

Richard McGinn


Four chicken breasts cut into small pieces
2 14-oz cans coconut milk
1/2 cup regular milk
2 tbsp fish sauce
1 can bamboo shoots
3 pieces of dried laos
2 pkg green curry past
2 tbsp sweet dry basil leaves
6-8 young citrus leaves (kampir)
1 can whole small potatoes
6 small eggs
1/4 pound fresh green beans

Serving size


Measuring units


Cooking Instructions

Hard-boil the eggs; peel and cook green beans, and set aside.
Boil together chicken, 1 can coconut milk, fish sauce and laos, until meat is cooked. Remove chicken and reduce heat to simmer. Add curry paste and continue cooking, stirring to help mix paste. Return chicken; pour in rest of coconut milk and reg. milk and return to boil. Add basil and citrus leaves, stir, and then add all remaining ingredients: potatoes, bamboo shoots, (shelled) hard-boiled eggs and cooked green beans. Simmer for 30 minutes.