Thai Tuesdays: Green Curry
By: Kelsey Ganes
Published: June 7, 2011

Who said Tuesday is just the day sandwiched between (Meatless) Monday and (Wheatless) Wednesday? Add some spice to your weekly routine with homemade Thai food - no longer relegated to the takeout menu, Phad Thai and curry are easy to make at home and without too many "exotic" ingredients (here is a list of the essentials!) Now, for those of you have had the increasingly common BCE (Bad Curry Experience) and are steering clear of the whole category (much like the seemingly obligator tequila experience), let me explain a few things: curry is just a term for a blend of spices, hence why it applies to so many different dishes and flavors! From red, yellow and green Thai curries (colored by different spice combinations) to the dozens of Indian curries (korma, tikka masala, coconut, etc.), there really is no "generic" curry blend. Often a BCE is the result of over-seasoning or over-spicing, making for pungent blends that can linger for hours to days, sticking to the furniture and your clothes, coming out your pores - yuck! But I promise, give curry a second chance before you pass judgment on this Asian spice blend!

 
Thai Green Curry
1/2 lb. chicken breast tender, cut into bite-sized chunks
	2 tbs. green curry paste, Mae Ploy brand
	1 cup coconut milk
	1 cup bamboo shoot
	3 kaffir lime leaves, split and thinly sliced
	2 Serrano peppers, finely chopped
	1/4 cup Thai basil leaves
	1 tsp fish sauce
	1 tbsp palm sugar
	1 tbsp vegetable oil
Click here for the full recipe...