Ingredients
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1 tablespoon vegetable oil
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2 shallots, minced
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1 inch piece gingerroot, minced
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1 (14 1/2 ounce) can chicken broth
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2 cups cooked beef or 2 cups cooked pork
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1 (16 ounce) can coconut milk
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1/4 teaspoon salt
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1 cup shredded basil leaves
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lime wedge
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1 -2 tablespoon thai green curry paste
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1 (8 ounce) can sliced bamboo shoots, drained
Instructions
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 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 in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.