Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Vegetable Oil |
| 10 eaches | Dried Red Chilies, Crushed (Adjust heat to your taste...this |
| \N \N | 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 |
| \N \N | 1-14 Oz. Can) |
| 20 eaches | Fresh Basil Leaves (dried basil is not a good substitute) |
| \N \N | *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