In The Kitchen With Maliwal “Molly” Hugo

As the woman behind Thai International Foods and one of the co-founders of the Chile Pepper Food Festival in Bowers, seeing its 17th year on Sept. 7 and 8, Maliwal “Molly” Hugo has great respect for the power of peppers.

“People eat with their eyes, first,” she beams about the colorfully captivating peppers she mingles into her green curry.

The just-spicy-enough dish begins to tantalize its way toward the tongue long before bite after beckoning bite.

GREEN CURRY

(with chicken and bamboo)
yield: 4 servings

INGREDIENTS

• 1/2 lb. sliced chicken (tofu or any veggies can be used)
• 6 tbsp. green curry paste
• 14 oz. coconut milk
• 1/4cup fish sauce
• 3 tbsp. sugar
• 1/2 cup bamboo shoots
• 6 kaffir lime leaves
• 1/4 cup basil leaves
• 3 sliced red Thai chile
• peppers (or bell peppers)

DIRECTIONS

• 1 Combine chicken with sauce ingredients, and bring to a slow boil.
• 2 Continue to simmer until chicken is done (approx. 8 minutes).
• 3 Add bamboo shoots and kaffir lime leaves.
• 4 Garnish with basil leaves and peppers before serving.
• 5 Serve with jasmine rice.
   

Green curry paste is available through THAI INTERNATIONAL FOODS at 610.682.0409 or at the Chile Pepper Food Festival.

For more festival info visit pepperfestival.com