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Thai Curry

This Thai Curry recipe uses Water Chestnuts Sliced, Coconut Milk, and Garlic Minced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 can
• 1 can
• 1 clove

Method (preview)

1. 1

   Marinate the gluten in thai sweet chili sauce (available in oriental markets as a chicken marinade), just enough to get all of the chunks wet; stir occasionally.

2. 2

   Open, drain, and slice all of the canned ingredients; slice the fresh ones to stir-fry size.

3. 3

   Remove most of the stems from the basil, and chop the remainder of the basil medium-sized.

4. 4

   Heat 1/4 cup of oil in a small pot; add the curry paste, and stir-fry it for a few minutes.

5. 5

   Add the basil; stir until it wilts, then stir in the coconut milk and reduce the heat to low.

6. 6

   Stir this occasionally while stir-frying.

7. 7

   Heat the wok, then add 1-2 Tbs oil; add the garlic (if desired), then stir-fry the gluten for a few minutes.

8. 8

   Next, add each of the other ingredients, from heaviest to lightest, stiring each for a minute or two before adding the next.

9. 9

   Every 2-3 ingredients, add a splash of sake to the wok for sweet steam.

10. 10

    When the vegetables are almost ready, pour the curry sauce over them, and stir for a few minutes.

11. 11

    If you like hotter curries (3 or 4 star, as they say in thai restaurants) add a small amount of vietnamese tuong ot (garlic-chili paste) to the sauce before adding it to the wok.