Note: ===== * (dried kaffir lime leaves are fine; these are available in
packages on the bottom -- usually dusty -- shelf of the Asian market; they
look like dried, curled-up leaves)

You can add other things (holy basil, fish sauce, chopped hot Thai chiles,
lemon grass, galanga, shrimp paste, etc.).

Instructions: ============= 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.

From: riacmt@ubvms (Carol Miller-Tutzaür)

Stichworte: Thai, Seasonings