RECIPES OF LAOS

Ingredients

2 tbsp

1/2 tbsp

1 lb

1 tsp

2 tbsp

1 tbsp

1 can

4

1/4 lb

1 can

1/4 lb

2 stalks

1 cup

Olive oil
Red curry paste
Boneless chicken breast (cut into bite-size pieces)
Salt
Fish sauce
Sugar (optional)
Coconut milk (13 1/2 ounces)
Kaffir lime leaves (optional)
Green beans (cut into 1 inch pieces)
Sliced bamboo (8 ounces) (rinsed and drained)
Eggplant (peeled and cubed)
Scallions (cut 1 inch long)
Basil leaves   

1. Heat a wok with oil on high heat and add curry paste and mix well for 1 minute

2. Add chicken and stir constantly 3 minutes

3. Add salt, fish sauce, and sugar and stir constantly another 3 minutes, allowing the chicken to absorb the flavor

4. Add coconut milk and kaffir lime leaves and stir well and bring to a boil

5. Add green beans and bamboo and stir well, cover, and cook 3 minutes

6. Add eggplant and stir well then cover and cook 3 minutes

7. Add scallions and basil and stir well and transfer to a serving bowl

8. Serve with rice, lettuce of any kind and cucumber