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Gaeng gai (thai chicken curry)

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Categories: Asian, Chicken, Curries, Ethnic, Poultry, Thai
Yield: 1
Rating: no rating.
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Ingredients:
4 tbspVegetable Oil
10 eachDried Red Chilies, Crushed
-(Adjust heat to your
-taste...this
Amount makes a fairly hot
-dish)
1 medYellow Onion, Chopped
4 eachCloves Garlic, Chopped
1 tspGround Galangal (Kha)*
1 eachStalk Fresh Lemon Grass*
-Chopped Fine
4 tbspFresh Coriander, Chopped
1 tspGround Nutmeg
6 eachKaffir Lime Leaves*
1 tbspGround Coriander Seed
1 tbspSugar
2 tbspFish Sauce*
1 tspGround Cumin
1 tspSalt
2 eachWhole Chicken Breasts
-Skinned, Boned, Cut Into
-1/8" Slices
10 ozShredded Bamboo Shoots
16 ozCoconut Milk (frozen is
-better, but you can
-substitute
1-14 Oz. Can)
20 eachFresh Basil Leaves (dried
-basil is not a good
-substitute)
*Available at good oriental
-markets
Procedures:
1Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown.
2Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt.
3Cook for about 2 min. over medium heat.
4Add the chicken and stir-fry for 1 minute.
5Add the bamboo shoots and coconut milk.
6Bring to boil, reduce heat and simmer about 10-15 minutes until checken is tender.
7Garnish with fresh basil, serve over rice.
8This 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 ed
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