Thai Curry

Source: Britton Goodale and David Pistrang (adapted by Barbara Pistrang)

In wok, put in:

2 1/2 or 3 Tablespoons of curry paste (depending on how spicy you like it)

1 can of coconut milk

¾ to 1 can of water (depends on how thick you like your sauce)

Turn on the heat, mix it all together, let it get hot until it starts

bubbling. Add your meat/vegetables....if you want chicken or something,

add your raw meat at this time, then add any combination of:






string beans

other vegetables that you like: If you use potatoes or something, put them in sooner since they take longer to cook

Stir it up. Let the whole thing get hot again....

As it heats up, add:

3 Tablespoons of sugar

3 Tablespoons of fish sauce (if you don't have it, use soy sauce instead; Barbara prefers 1 T fish sauce and 2 T soy sauce)

Let simmer for a bit until all your vegetables are done cooking. If you

are making red or green curry, add fresh basil just before it is done.

Serve over rice.