If you're interested in cooking real Thai food, a trip to to your local International Market is likely in order to pick up a couple things not available in your regular supermarket.
I always use Bamboo shoots in my curry which is pretty common. You can also add Thai eggplant or regular eggplant but I usually don't
Use Jasmine rice. The smell of it cooking is heaven.
What would I do without my rice cooker. I use is constantly. For excellent rice it's so worth getting one
Here's the recipe:
1/4 to 3/4 c. green curry paste (depending on how hot you like it)
1 can coconut milk
1 large carrot, chopped
1 green pepper, chopped (or 1/2 green, 1/2 red for extra color)
big handful of bamboo shoots, drained
2-3 boneless skinless chicken breasts, cut in small chunks
2 c. water
2 T. sugar
1 t. salt
Turn your burner on medium and add your green curry. This is kind of like "frying" the curry. Now turn the burner on medium high and add half of the can of coconut milk and stir it for a couple minutes until it's smooth
So after a couple (2) minutes it looks like this.
Now add your 2 c. water and stir until smooth
Make sure your curry/milk is on medium high (let it come up to a soft boil)
and then add your chicken
This was 3 breasts
Let the chicken cook until it's completely done and then add your veggies
I don't let the veggies cook too long. I like a little crunchiness left.
Now add the other half of your can of coconut milk,your sugar, salt and the lastly BASIL! Stir gently. done.
Serve with the jasmine rice.
It's so easy and I bet you love it!