Cooked meat works for a quick curry

DINNER TONIGHT

November 02, 2005|By CAROL MIGHTON HADDIX | CAROL MIGHTON HADDIX,CHICAGO TRIBUNE

When you are making quick soups or stews, those packages of already cooked sliced meats in the market certainly are handy. Alternately, of course, leftover sliced roasts can become the star of any stew.

Here's one fast entree that takes its cue from classic Thai curries. Take your pick of meat choices and add them to coconut milk, broth and green curry paste. Squeeze in fresh lime juice and serve it with rice.

Carol Mighton Haddix writes for the Chicago Tribune.

Quick Thai Green Curry

4 servings -- Preparation time: 10 minutes -- Cooking time: 16 minutes

1 tablespoon vegetable oil

2 shallots, minced

1 piece (1-inch) ginger root, minced

1 to 2 teaspoons Thai green curry paste or to taste

1 can (14 1/2 ounces) chicken broth

2 cups sliced cooked chicken, beef or pork

1 can (16 ounces) coconut milk

1 can (8 ounces) sliced bamboo shoots, drained

1/4 teaspoon salt

1 cup shredded basil leaves

lime wedges

Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.

Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil. Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.

Per serving: 399 calories; 31 grams fat; 23 grams saturated fat; 60 milligrams cholesterol; 6 grams carbohydrate; 27 grams protein; 542 milligrams sodium; 2.3 grams fiber

Recipe and analysis from the Chicago Tribune

Menu Suggestion

Quick Thai green curry

Steamed rice or noodles

Cucumber salad

Lime sorbet and cookies

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