Chicken in green curry (gang keao wan gai)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unsweetened coconut milk |
| 1½ | tablespoon | Green curry paste |
| 2½ | pounds | Boneless chicken sliced |
| Into 1-inch strips | ||
| 1 | cup | Sliced bamboo shoots |
| ¼ | cup | Fish sauce |
| 1 | tablespoon | Sugar |
| 1 | small | Bunch mint leaves, chopped |
| (about 1/4 cup) or Oriental | ||
| Basil leaves | ||
| 2 | Fresh green chili peppers, | |
| Seeded & thinly sliced on | ||
| The diagonal. | ||
Directions
In a large saucepan, heat ¼ cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice.
From Pojanee Vatanapan's Thai Cookbook