Servings: 4
Ingredients:
1 quart chicken stock
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon lime juice
1 tablespoon green curry paste
1 tablespoon fish sauce
10-12 ounces coconut milk, canned, preferably full-fat
3 scallions, chopped
1 carrot, thinly sliced
1 cup shitake mushrooms, sliced
½ to 1 cup cooked rice
½ to 1 cup chopped cooked chicken or shrimp
Method:
Boil stock and add garlic, ginger, lime, curry paste and fish sauce and whisk until well blended. Cook over medium heat for 10 minutes, add vegetables and coconut milk and cook just until vegetables are done.
Add rice and chicken or shrimp and heat through on medium low.
Garnish with cilantro sprigs.
Recipe adapted by Pamela Hasterok.
