Recipe: Red or Green Thai Curry

Red or Green Thai Curry
rec.food.cooking/Carol Miller-Tutzauer (1992)

This is an easy Thai curry recipe (Vegan & Chicken versions). You can add other things according to your own tastes (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.).

2 Tbsp red or green curry paste (use more for hotter curry; Mae Ploy brand is excellent; if you want vegan, watch out for shrimp paste as an ingredient in most brands; Curry paste is available in "packets" about the same size as you've seen for chili, taco, or meatloaf seasoning mixes, in small cans, and -- my favorite -- in large plastic tubs; the stuff will store in your refrigerator indefinitely.)
3 Tbsp vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces OR
1 cup tofu, sliced into strips about 1/4-inch thick and 1 to 2 inches long (if using tofu, try to get the "seasoned" tofu available in the refrigerated unit at the Asian market; it is soy-sauce colored)
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 cup water or chicken broth
1/2 cup baby corns
1/2 cup straw mushrooms (or substitute other mushroom of your choice)
1/2 cup sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)
1/2 tsp salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice (also available at the Asian market -- ask if they have a smaller amount if you don't want to buy a 20-lb bag; they will often make one up for you).