Gaeng Gai (Thai Chicken Curry)

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Gaeng Gai (Thai Chicken Curry) Ingredients

4 tb Vegetable Oil	1 tb Sugar
10 Dried Red Chilies, Crushed	2 tb Fish Sauce*
Amount makes a fairly hot	1 ts Ground Cumin
1 md Yellow Onion, Chopped	1 ts Salt
4 Cloves Garlic, Chopped	2 Whole Chicken Breasts,
1 ts Ground Galangal (Kha)*	10 oz Shredded Bamboo Shoots
1 Stalk Fresh Lemon Grass*,	16 oz Coconut Milk (frozen is
4 tb Fresh Coriander, Chopped	1 1-14 Oz. Can)
1 ts Ground Nutmeg	20 Fresh Basil Leaves (dried
6 Kaffir Lime Leaves*	*Available at good oriental
1 tb Ground Coriander Seed

Instructions for Gaeng Gai (Thai Chicken Curry)

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized