"Orchidguy" > wrote in message >...
> Ingriedients
> 1 1/2 lbs meat sliced (your choice)
> 2-3 Tbsp soy sauce
> marinate sliced meat in soysauce about 30 minutes.
> for the curry
> 2-3 Tbsp fresh minced Galangal root
> 2-3 Tbsp fresh minced Lemongrass
> 3 cloves garlic minced
> Fresh minced Thai hot chilis, or other hot pepper to taste
> (use your own judgement as to the heat you desire, you may de-seed them if
> you wish)
> 3-4 Tbsp Fish sauce (nouc mam)
> 1 1/2 cups coconut milk
> small bunch of Thai basil , or Kaffir lime leaves(4-5) chopped coarsely for
> Basil , chiffanade for the Lime leaves or leave them whole.
> 2 Tbsp cooking oil
> 1 cup sliced/cut upVeggies of choice(bamboo shoots , bok choy , carrots,
> water chestnuts, onions...what ever you like)
>
> in a hot large skillet or wok add cooking oil , sautee meat , galangal ,
> lemongrass , and garlic, add Thai hot chilis, stir fry till meat is done,
> then add veggies , stir fry two(2) to three(3) minutes. From this point add
> the coconut milk and fish sauce, and bring to a slow simmer, and simmer 2-3
> mins, add the Thai basil or kaffir lime leaves and simmer for 1-2 minutes
> longer .
> Serve hot with jasmin rice......
> Bright Days & Good eating
> Todd

To paraphrase Clara Peller, Where's the curry?