astray recipes: Gaeng gai (thai chicken curry)

Categories: Poultry
Yield: 1 servings

Measure	Ingredient
4 tablespoons	Vegetable Oil
10 eaches	Dried Red Chilies, Crushed (Adjust heat to your taste...this
	Amount makes a fairly hot dish)
1 medium	Yellow Onion, Chopped
4 eaches	Cloves Garlic, Chopped
1 teaspoon	Ground Galangal (Kha)*
1 each	Stalk Fresh Lemon Grass*, Chopped Fine
4 tablespoons	Fresh Coriander, Chopped
1 teaspoon	Ground Nutmeg
6 eaches	Kaffir Lime Leaves*
1 tablespoon	Ground Coriander Seed
1 tablespoon	Sugar
2 tablespoons	Fish Sauce*
1 teaspoon	Ground Cumin
1 teaspoon	Salt
2 eaches	Whole Chicken Breasts, Skinned, Boned, Cut Into 1/8" Slices
10 ounces	Shredded Bamboo Shoots
16 ounces	Coconut Milk (frozen is better, but you can substitute
	1-14 Oz. Can)
20 eaches	Fresh Basil Leaves (dried basil is not a good substitute)
	*Available at good oriental markets

Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown. Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt. Cook for about 2 min. over medium heat. Add the chicken and stir-fry for 1 minute.

Add the bamboo shoots and coconut milk. Bring to boil, reduce heat and simmer about 10-15 minutes until checken is tender. Garnish with fresh basil, serve over rice. This dish is even better if you refrigerate it overnight and reheat it the next day!Subj: Chicken Stir Fried with Cashews Subj: Gaeng Gai (Thai Chicken Curry) 93-04-17 18:48:16 EDT

gaeng gai (thai chicken curry)