Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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RED CURRY CHICKEN SOUP WITH COCONUT MILK AND THAI
1 lb. boneless, skinless chicken breasts
5 cloves garlic
2 TBS extra virgin olive oil
2 TBS fish sauce
1 tsp. cracked black pepper
2 14 oz. cans regular or light coconut milk
1 cup water
2 TBS red curry paste
2 8 oz. cans sliced bamboo shoots
1â�„2 cup lightly chopped basil
Cut chicken into 1â�„2-inch pieces and mince garlic.
In a stock pot, heat olive oil and add garlic and chicken. As the chicken starts to brown, add fish sauce and pepper. Then add coconut milk and one cup water; mix in well. Bring to a boil, then add red curry paste, bamboo shoots (discard liquid) and basil. Reduce heat, cover and let simmer for 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)