Many of my inspirations come from overpaid dinners at restaurants where I sample the fare and think "I bet I can make this at home." Such it is with the Thai Chili Pepper, a little ma and pop restaurant snuggled in Provo, Utah and the source of Thai cultural cuisine during my college years. Sure this recipe comes at their expense, but with the ease and the simplicity of bringing this recipe from the restaurant into the home, it's little wonder why this recipe is now a family favorite.
Thai Green Curry
Serve with: Steamed jasmine or sticky rice
Ingredients:
1 green pepper julienned (cut into thin strips)
1 red pepper julienned
1 can sliced bamboo shoots
1 can coconut milk
1/2 Jar green curry paste to taste
2 tbsp brown sugar
1 lb raw shrimp (peeled and de-veined) or raw chicken breast (diced)
Directions: (Preparation time 15 minutes)
1. In a saucepan combine coconut milk, green curry paste, brown sugar, shrimp or chicken breast bring to a boil over medium heat and then reduce to low and continue to simmer until shrimp turns color or chicken cooks through (5-10 minutes)
2. Add peppers to mixture and continue to simmer for (5-10 minutes). Keep an eye on the green peppers so that they don't change into a mushy mess. They shouldn't be crispy but they should retain their nice green color still
3. Serve over jasmine or sticky rice and enjoy!
Variations: You can try adding mushrooms, water chestnuts, thai chili peppers, and potatoes for different variations. Also you can try red and yellow curry pastes on this recipe as well.
Dan
